Oven-Fried Buttermilk Chicken Tenders

Name: Oven-Fried Buttermilk Chicken Tenders
Prep time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 700 g Chicken breast; 1 cup Buttermilk; 1 tbsp Hot sauce; 0.75 cup All-purpose flour; 1 cup Panko breadcrumbs; 1.5 tsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 0.5 tsp Dried oregano; 0.5 tsp Cayenne pepper; 1 tsp Salt; 0.5 tsp Black pepper; Cooking spray

American · 60 mins

Lean chicken strips coated lightly and baked or air-fried for a crispy, KFC-style bite without deep frying.

M By MattieC

Servings

700 g Chicken breast
1 cup Buttermilk
1 tbsp Hot sauce
0.75 cup All-purpose flour
1 cup Panko breadcrumbs
1.5 tsp Smoked paprika
1 tsp Garlic powder
1 tsp Onion powder
0.5 tsp Dried oregano
0.5 tsp Cayenne pepper
1 tsp Salt
0.5 tsp Black pepper
Cooking spray

Calories

447 kcal

Protein

61g

Carbs

32g

Fat

Fiber

Sugar

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Marinate the Chicken

1. Slice the chicken breasts lengthwise into strips roughly 2–3 cm wide to form tenders. In a bowl, whisk together the buttermilk and hot sauce, then submerge the chicken strips fully. Cover and marinate in the fridge for at least 30 minutes (or up to 24 hours for maximum tenderness and flavor).

700 g Chicken breast, 1 cup Buttermilk, 1 tbsp Hot sauce
Prepare the Coating

2. Preheat your oven to 220°C (425°F) and place a wire rack on a baking sheet. Lightly mist the rack with cooking spray. In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. In a separate shallow bowl, place the panko breadcrumbs.

0.8 cup All-purpose flour, 1 cup Panko breadcrumbs, 1.5 tsp Smoked paprika, 1 tsp Garlic powder, 1 tsp Onion powder, 0.5 tsp Dried oregano, 0.5 tsp Cayenne pepper, 1 tsp Salt, 0.5 tsp Black pepper, Cooking spray
3. Working one strip at a time, lift a chicken tender from the buttermilk (letting the excess drip off), dredge it through the seasoned flour, then press firmly into the panko breadcrumbs to coat evenly on all sides. Place on the prepared wire rack. Repeat with all tenders, then mist the tops generously with cooking spray — this is what creates the golden, crispy crust without deep frying.

0.8 cup All-purpose flour, 1 cup Panko breadcrumbs, 1.5 tsp Smoked paprika, 1 tsp Garlic powder, 1 tsp Onion powder, 0.5 tsp Dried oregano, 0.5 tsp Cayenne pepper, 1 tsp Salt, 0.5 tsp Black pepper, Cooking spray
Bake & Serve

4. Bake in the preheated oven for 18–22 minutes, flipping the tenders halfway through and misting with another quick spray of cooking spray, until the coating is deep golden and crispy and the internal temperature of the chicken reaches 74°C (165°F). For extra crispiness, switch to the broiler for the final 2 minutes. Rest for 2 minutes before serving.

Cooking spray

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