Healthier Chicken Tenders
I’ve tried and failed with creating a baked chicken tender recipe for a long time. It’s hard to get them crispy in the oven but I finally perfected the recipe (and am here to save you from trying and failing as many times as I did. The recipe is listed below, but the big trick I figured out was baking the breadcrumbs before coating the chicken strips! These baked chicken tenders are seriously CRISPY. They’re tender and juicy with a crisp panko breadcrumb coating. Use your favorite dip to top it all off! Don’t forget to leave a review at the bottom of the page!
What ingredients do I need to make this?
Chicken breast tenderloins or boneless skinless chicken breasts cut into strips
Buttermilk
Hot sauce (whatever your favorite is!)
All-purpose or whole wheat flour
Eggs
Panko breadcrumbs (regular or whole wheat)
Garlic powder
Black pepper
Cayenne
Salt
Tips:
Set up the bowls in order from flour to egg to breadcrumbs, then the baking sheet at the end. This helps keep the mess down!
Make sure to toast the breadcrumbs first! This gives the chicken tenders that extra crispy layer that’s usually hard to get without frying.
Use your favorite hot sauce! It will make the flavor so much better!
Don’t forget to use whatever dipping sauce you like! I’ve eaten these with Ranch mixed with hot sauce (I like hot sauce ok?), honey mustard, ketchup, etc.
Make sure not to overcook! This is key for keeping You can either take the temperature of the chicken to determine if it’s done, or cut into the thickest piece of chicken and see if it’s cooked through.
If you like this recipe, you might also like:
Crispy Baked Chicken Tenders
Ingredients
- 1 lb chicken breast tenderloins OR boneless skinless chicken breast cut into strips
- 1/2 cup buttermilk
- 2 tbsp favorite hot sauce
- 1 cup all purpose or whole wheat flour
- 2 eggs
- 1 1/2 cups panko breadcrumbs (regular or whole wheat)
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp cayenne
- 1 tsp salt
Instructions
- In a bowl, combine the buttermilk and hot sauce. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 400 F.
- Spread breadcrumbs on parchment paper lined baking sheet. Bake until golden brown (4-5 minutes). Remove from oven and pour into a medium bowl.
- Mix together flour, salt, pepper, garlic powder, and cayenne iin a separate bowl.
- In a third bowl, beat the eggs.
- Take a piece of the chicken and dip in flour until coated. Then, dip in the eggs. Last, coat in breadcrumb and spice mixture and place on parchment paper lined baking sheet. Repeat with each piece of chicken.
- Bake for 15-20 minutes, until chicken is cooked through.
- Remove from oven and eat with favorite dipping sauce!
