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To make these tasty chicken tenders, you need: - 1 pound chicken breast tenders - 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice) - 1 cup all-purpose flour - 1 cup Panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon cayenne pepper (optional for spice) - 2 tablespoons olive oil These ingredients create a great base for the tenders. The buttermilk helps tenderize the chicken and adds flavor. Panko breadcrumbs give a nice crunch, making them extra crispy. You can add more flavor with these optional ingredients: - 1 teaspoon dried herbs (like thyme or oregano) - 1 tablespoon grated Parmesan cheese - Zest of 1 lemon These additions can elevate the dish. Dried herbs add depth, while Parmesan adds a rich, cheesy note. Lemon zest gives a fresh hint that balances the flavors perfectly. Serve your chicken tenders with these tasty dips: - Honey mustard - Ranch dressing - Barbecue sauce - Garlic aioli Dipping sauces enhance the eating experience. Honey mustard offers sweet and tangy notes. Ranch dressing provides creaminess, while barbecue sauce adds smokiness. Garlic aioli is great for a gourmet touch. For the full recipe, visit the link provided. Enjoy your cooking! First, grab your pound of chicken breast tenders. Pat them dry with paper towels. This helps the coating stick better. Next, place the tenders in a medium bowl. Pour in the buttermilk. Make sure each piece is well-coated. Let them sit for at least 30 minutes. If you have time, marinate overnight in the fridge. This step adds great flavor and tenderness. Now, let’s make the coating. Take a shallow dish and mix together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. Stir these ingredients well to ensure they blend nicely. In another dish, place the Panko breadcrumbs. Drizzle the olive oil over them. Toss the breadcrumbs to coat with oil. This will help them get crispy in the oven. Once your chicken is marinated, it’s time to coat them. Remove each tender from the buttermilk. Let any extra buttermilk drip off. Dredge the chicken in the flour mixture. Make sure it is covered well. Then, dip the floured chicken into the Panko breadcrumbs. Press gently to make sure they stick. Arrange the coated tenders on a baking sheet. Leave space between each piece for even cooking. Bake them in a preheated oven at 425°F (220°C) for 15-20 minutes. Flip them halfway through for even browning. They are ready when golden brown and reach 165°F (75°C) inside. Let them cool a bit before serving for extra crunch. You can find the Full Recipe for all the details. To get that perfect crispy coating, use Panko breadcrumbs. They create a light crunch. Make sure to drizzle olive oil on the breadcrumbs. This helps them crisp up in the oven. Another tip is to flip the chicken halfway through baking. This ensures even browning on all sides. Lastly, don’t overcrowd the baking sheet. Give each chicken tender space to breathe. Marinating your chicken in buttermilk adds flavor and moisture. You can use plain milk with lemon juice if you don't have buttermilk. Let the chicken sit in the marinade for at least 30 minutes. For even more flavor, you can marinate overnight. Adding spices to your marinade, like garlic powder, boosts taste. Try to coat every piece well for the best results. Cook your chicken tenders until they reach an internal temperature of 165°F (75°C). This keeps them safe to eat. Use a meat thermometer for accuracy. To test doneness, cut into a tender. The meat should be white, not pink. If you're unsure, always check the temperature. This simple step ensures your meal is both safe and delicious. {{image_2}} To add some heat, I love making spicy oven baked chicken tenders. Just mix in cayenne pepper with the flour. You can also add some hot sauce to the buttermilk. This gives your chicken a nice kick. Adjust the spice level to fit your taste. If you like it hot, add more cayenne! For a cheesy twist, try parmesan crusted chicken tenders. Mix grated parmesan cheese into the breadcrumb mixture. The cheese adds a rich flavor and a nice crunch. You can use half breadcrumbs and half parmesan for a great texture. This variation works well with marinara sauce for dipping. If you need gluten-free chicken tenders, it's easy to make changes. Substitute all-purpose flour with gluten-free flour. Use gluten-free breadcrumbs or crushed cornflakes instead of Panko. Both options give you a crispy coating. Just make sure to check your labels for hidden gluten. These adjustments let everyone enjoy crispy chicken tenders! For all these variations, check out the Full Recipe for the basic steps. Enjoy experimenting! To store leftover chicken tenders, first let them cool. Place them in an airtight container. Keep the container in the fridge. They will stay fresh for about three days. For best taste, eat them within this time. When you’re ready to enjoy your leftovers, preheat your oven to 375°F (190°C). Place the chicken tenders on a baking sheet. Cover them loosely with foil to keep them moist. Heat for about 10-15 minutes. This method keeps them crispy and tasty. You can also use an air fryer. Set it to 350°F (175°C) and cook for 5-7 minutes. Freezing chicken tenders is a great option for long-term storage. First, let them cool completely. Wrap each tender tightly in plastic wrap. Place the wrapped tenders in a freezer bag. Squeeze out as much air as you can before sealing. They can last for up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight before reheating. This keeps them juicy and flavorful. For more details, check the Full Recipe. You can use milk with lemon juice. Mix 1 cup of milk with 1 tablespoon of lemon juice. Let it sit for a few minutes. This will create a similar tangy flavor as buttermilk. You can use this mixture to marinate the chicken. It works just as well! Yes, you can definitely use chicken thighs. Thighs will give you a juicier bite. They may take a bit longer to cook. Just make sure they reach 165°F (75°C) for safety. Thighs offer great flavor and texture, making a tasty option. Many sides go well with these chicken tenders. Try serving them with: - French fries - Mashed potatoes - Steamed broccoli - Coleslaw - Fresh salad These sides balance the meal and add more fun to your plate! Leftover chicken tenders can last up to four days in the fridge. Make sure to store them in an airtight container. This helps keep them fresh. Reheat them well before eating! If you don’t have an oven, you can fry them on the stove. Heat oil in a pan over medium heat. Cook the chicken tenders for about 4-5 minutes on each side. Check that they reach an internal temperature of 165°F (75°C) to ensure safety. Enjoy them crispy and delicious! Oven baked chicken tenders offer a tasty treat that’s easy to make. We explored the key ingredients, simple steps, and ways to make them crispy. I shared tips for extra flavor and safe cooking. Don’t forget the fun variations and storage tips to keep leftovers fresh. Experiment with sauces and enjoy your meal. You can create your perfect chicken tenders at home. Try new flavors and enjoy each bite!

Oven Baked Chicken Tenders

Get ready to enjoy these crispy oven baked chicken tenders that are perfect for any meal! With a deliciously seasoned coating and juicy chicken inside, this recipe is a must-try. Easy to make and healthier than frying, these tenders are sure to please the whole family.
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Ingredients
  

1 pound chicken breast tenders

1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)

1 cup all-purpose flour

1 cup Panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional for spice)

2 tablespoons olive oil

Instructions
 

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

    In a medium bowl, combine buttermilk and chicken tenders, ensuring each piece is coated well. Let them marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).

      In a separate shallow dish, mix together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.

        In another dish, place the Panko breadcrumbs. Drizzle the olive oil over the breadcrumbs and toss to combine until evenly coated.

          Remove each chicken tender from the buttermilk, allowing excess to drip off, then dredge it in the flour mixture, making sure it’s well coated.

            Dip the floured chicken into the Panko breadcrumbs, pressing gently to adhere the breadcrumbs to the chicken.

              Place the coated tenders on the prepared baking sheet, leaving space between each piece.

                Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the tenders are golden brown and have an internal temperature of 165°F (75°C).

                  Let them cool slightly before serving, allowing the coating to crisp up even more.

                    Prep Time: 30 minutes | Total Time: 50 minutes | Servings: 4

                      Optional: Serve with a side of honey mustard or ranch dressing for dipping, and garnish with fresh parsley for color. Enjoy!