Buttermilk Chicken Tenders
Crispy and tender buttermilk chicken tenders, perfect for a quick weeknight dinner or family gatherings.
Ingredients
Chicken Marinade
- 1 pound Chicken Breasts, cut into strips The heart of your tenders, providing lean protein.
- 1 cup Buttermilk Tenderizes the chicken and infuses it with moisture and flavor. Can substitute with milk mixed with vinegar.
- to taste Salt and Pepper Essential for flavoring.
Coating
- 1 cup All-Purpose Flour Creates a nice base for your coating.
- 2 cups Seasoned Breadcrumbs Adds delicious crunch. Gluten-free options available.
- 1 teaspoon Paprika Gives depth and a touch of color.
- 1 teaspoon Garlic Powder For aromatic kick.
- 2 Eggs Acts as the glue for the breadcrumbs.
Instructions
Preparation
- In a large bowl, mix the buttermilk with salt and pepper. Add the chicken strips and let them marinate for at least 30 minutes (or up to overnight for extra tenderness).
- In a separate bowl, combine flour, paprika, garlic powder, salt, and pepper. In another bowl, beat the eggs. Place the breadcrumbs in a third bowl.
Coating and Baking
- Remove the chicken from the buttermilk (allow excess to drip off). Dredge each piece first in the flour mixture, then dip in the beaten eggs, and finally coat with breadcrumbs.
- Preheat your oven to 400°F (200°C). Place the coated chicken tenders on a baking sheet lined with parchment paper. Lightly spray or drizzle with olive oil.
- Bake for about 20 minutes, or until golden brown and cooked through (165°F internal temperature).
Serving
- Serve these tenders warm with your favorite dipping sauce.
Notes
For an extra crispy texture, double coat the chicken in flour, egg, and breadcrumbs. Leftovers can be stored in an airtight container and reheated in the oven.