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To make the best crispy baked chicken tenders, you need a few key items. Here’s what you will need: - 1 lb boneless, skinless chicken breasts, sliced into strips - 1 cup buttermilk - 1 cup whole wheat breadcrumbs - 1/2 cup freshly grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust according to your spice preference) - Salt and freshly ground black pepper, to taste - Olive oil cooking spray These ingredients work together to make your chicken tenders crispy and full of flavor. The chicken is the main star of the dish. Choose fresh chicken breasts for the best taste. The buttermilk helps tenderize the meat and adds moisture. The whole wheat breadcrumbs give a nice crunch. They also add a bit of fiber. Parmesan cheese adds a rich flavor that pairs well with the spices. Spices are key here. Garlic and onion powder give a savory taste. Smoked paprika adds a smoky flavor, while cayenne pepper can kick up the heat. Salt and pepper are essential for seasoning. Lastly, olive oil cooking spray makes the chicken crispy without extra fat. This combination of ingredients makes an easy family meal that everyone will enjoy! {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This step makes sure your chicken cooks evenly and gets crispy. While it heats, line a rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup easy. In a medium bowl, whisk together 1 cup of buttermilk, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, and 1/2 teaspoon of cayenne pepper. Add salt and pepper to taste. This mixture will add great flavor and moisture to your chicken. Take 1 pound of sliced chicken breasts and place them in the buttermilk mixture. Make sure each piece is coated well. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step helps the chicken absorb all those tasty flavors. In a separate bowl, mix 1 cup of whole wheat breadcrumbs with 1/2 cup of freshly grated Parmesan cheese. Stir it well, so the cheese is evenly distributed. This coating will give your chicken a nice crunch. After marinating, remove the chicken strips from the buttermilk. Let any extra marinade drip off. Dredge each piece in the breadcrumb mixture. Press gently to ensure the coating sticks well. This is key for that crispy texture. Place the coated chicken strips on the parchment-lined baking sheet in a single layer. Make sure they are not touching. Lightly spray the tops with olive oil cooking spray. This little bit of oil helps them crisp up in the oven. Slide the baking sheet into the preheated oven. Bake for 20-25 minutes. The chicken should turn a lovely golden brown and reach an internal temperature of 165°F (74°C). Keep an eye on them; you want them crispy, not burnt! To get that nice crunch, use whole wheat breadcrumbs. They add flavor and texture. Press the breadcrumbs onto the chicken to ensure they stick. This helps create an even coating. Also, make sure to space the chicken tenders on the baking sheet. This allows hot air to circulate, which leads to crispiness. Marinating the chicken is key to a juicy meal. Buttermilk adds moisture and flavor. It also helps tenderize the meat. I recommend marinating for at least 30 minutes. The longer you marinate, the more flavor the chicken absorbs. Just make sure to cover the bowl tightly and keep it in the fridge. Spraying the chicken with olive oil cooking spray is a game changer. It helps achieve that crispy texture without adding too much fat. A light spray before baking makes all the difference. This simple step enhances browning and crunchiness. Plus, it keeps each bite flavorful and satisfying. Pro Tips Marinating Time: The longer you marinate the chicken, the more flavorful and tender it will become. If you have time, marinate for up to 4 hours or even overnight for the best results. Breadcrumb Variation: For added flavor, consider mixing in some Italian seasoning or herbs de Provence into your breadcrumb mixture. Oven Position: For optimum crispiness, place your baking sheet in the center of the oven. This allows for even heat circulation. Cooling Time: Let the chicken tenders rest for a few minutes after baking. This helps retain their juiciness and keeps them from becoming soggy. {{image_4}} If you want a gluten-free version, you can swap the whole wheat breadcrumbs. Use crushed cornflakes or gluten-free breadcrumbs instead. Both options provide a nice crunch. Just check the labels to ensure they are truly gluten-free. This way, everyone can enjoy the crispy goodness. Adjusting the spice level is easy. If you like mild flavors, skip the cayenne pepper. For a little kick, add more cayenne or even some chili powder. You can also try adding hot sauce to the buttermilk marinade for extra heat. Make it fit your family’s taste! Chicken isn’t the only option here. Try turkey breast for a leaner choice. You can also use tofu for a plant-based meal. Slice it into strips, marinate, and coat it the same way. These alternatives keep the recipe fun and allow for more variety in your meals. Store your crispy baked chicken tenders in an airtight container. They can stay fresh in the fridge for up to three days. Make sure they cool down before sealing the container. This helps keep them crispy and tasty. You can freeze chicken tenders for up to three months. First, let them cool completely. Next, place them in a single layer on a baking sheet. Freeze until solid. After that, transfer them to a freezer bag. Remove as much air as possible before sealing. To reheat, place chicken tenders on a baking sheet. Preheat your oven to 375°F (190°C). Bake for about 10-15 minutes or until they are hot and crispy again. You can also use an air fryer for a quick and crunchy option. Just set it to 375°F (190°C) and heat for 5-7 minutes. You should marinate the chicken for at least 30 minutes. This time helps the chicken soak up flavors and stay juicy. For better taste, you can marinate it for up to 2 hours. Just remember, the longer it marinates, the more flavor it gains. Yes, you can use different breadcrumbs. Panko breadcrumbs work well for extra crunch. You might also try gluten-free options if needed. Just make sure they are dry and crispy for the best results. You can serve chicken tenders with many sides. Some great options are: - French fries - Sweet potato fries - Coleslaw - Fresh veggies with dip - A crisp salad These sides complement the tenders and make a complete meal. To check if chicken is ready, use a meat thermometer. The inside should reach 165°F (74°C). If you don't have a thermometer, cut a piece in the middle. The meat should be white, not pink. Yes, you can make them ahead. Bake the chicken tenders and let them cool. Store them in the fridge for up to 2 days. You can reheat them in the oven to keep them crispy. Enjoy them later with your favorite dip! In this post, we covered the key steps to make crispy baked chicken tenders. We discussed the needed ingredients, from chicken to buttermilk and spices. You learned how to marinate and coat the chicken for perfect results. Tips on achieving crispy textures and variations for different diets were also shared. Remember to properly store and reheat leftovers to enjoy them later. With these insights, you can confidently create delicious chicken tenders every time. Enjoy your cooking adventure!

Crispy Baked Chicken Tenders Delight

Deliciously crispy chicken tenders baked to perfection, marinated for flavor and coated with a savory breadcrumb mixture.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, sliced into strips
  • 1 cup buttermilk
  • 1 cup whole wheat breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • to taste salt and freshly ground black pepper
  • as needed olive oil cooking spray

Instructions
 

  • Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  • In a medium-sized mixing bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper until well combined.
  • Place the chicken strips into the buttermilk marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes.
  • In a separate bowl, combine the whole wheat breadcrumbs and grated Parmesan cheese. Stir until evenly mixed.
  • After marination, remove each chicken strip from the buttermilk mixture, allowing excess marinade to drip off. Dredge the chicken in the breadcrumb mixture, pressing gently to ensure a good coating adheres.
  • Lay the coated chicken strips on the parchment-lined baking sheet in a single layer. Spray the tops lightly with olive oil cooking spray.
  • Place the baking sheet in the preheated oven and bake for 20-25 minutes until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).
  • Once baked, remove the chicken tenders from the oven and allow them to cool for a few minutes.

Notes

For an appealing display, serve with dipping sauce and garnish with fresh herbs.
Keyword baked chicken, chicken tenders, crispy chicken