Kid-approved crispy chicken tenders baked in the oven — no deep fryer needed. Crunchy panko coating, juicy chicken, and ready in about 30 minutes for busy USA family nights.
Prep: 15 min | Cook: 18 min | Total: 35 min | Serves: 4
Why You’ll Love This Recipe
- Simple ingredients from any USA grocery store.
- Clear step-by-step directions.
- Family-tested comfort food.
Ingredients
- 1.5 lbs chicken tenderloins
- 1 cup buttermilk
- 1 tsp hot sauce (optional)
- 1.5 cups panko breadcrumbs
- 1/2 cup grated Parmesan
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- Cooking spray or olive oil spray
Instructions
- Marinate tenders in buttermilk and hot sauce for 15 minutes (or up to overnight).
- Preheat oven to 425°F. Mix panko, Parmesan, paprika, garlic powder, and salt.
- Dredge tenders in the crumb mix, pressing firmly. Place on a wire rack over a sheet pan.
- Spray lightly with oil and bake 16–18 minutes until golden and 165°F. Serve with honey mustard or ranch.
Tips for Success
- A wire rack keeps the bottoms crisp.
- Air fryer works at 400°F for 10–12 minutes.
- Freeze cooked tenders and reheat in a hot oven.
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Nutrition estimates are approximate. See our Disclaimer.
