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Crispy Oven-Fried Buttermilk Chicken Tenders Easy Homemade Crunch Recipe

crispy oven-fried buttermilk chicken tenders - featured image
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This recipe delivers crispy, juicy chicken tenders with a homemade crunch using oven-frying instead of deep-frying. Marinated in buttermilk and coated with a seasoned triple-layer crust, these tenders are perfect for quick, fuss-free comfort food.

Ingredients

Scale
  • 1.5 pounds chicken tenders, trimmed of excess fat
  • 1 cup buttermilk (240ml) for marinating
  • 1 cup all-purpose flour (120g)
  • 1.5 cups panko breadcrumbs (150g)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt (divided)
  • ½ tsp black pepper
  • ½ tsp cayenne pepper (optional)
  • 2 large eggs, beaten
  • Cooking spray or oil for greasing the baking sheet

Instructions

  1. Marinate the chicken: Pour 1 cup of buttermilk into a bowl, add a pinch of salt, and submerge the chicken tenders completely. Cover and let soak at room temperature for 10-15 minutes.
  2. Prepare the coating stations: In the first bowl, mix 1 cup all-purpose flour with ½ tsp salt, ½ tsp pepper, and ½ tsp paprika. In the second bowl, beat 2 large eggs until smooth. In the third bowl, combine 1.5 cups panko breadcrumbs with 1 tsp garlic powder, 1 tsp onion powder, ½ tsp cayenne pepper (if using), and ½ tsp salt.
  3. Coat the chicken: Remove tenders from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, shaking off excess. Dip into beaten eggs, letting extra drip. Press into breadcrumb mixture until fully coated. Set each on a wire rack. For a thicker coating, double-dip in egg and breadcrumbs.
  4. Preheat the oven to 425°F (220°C) and position racks in the center.
  5. Lightly spray the wire rack with cooking spray to prevent sticking and place coated tenders evenly, leaving space for air circulation.
  6. Bake for 15 minutes, then flip tenders using tongs and bake another 5-7 minutes until golden brown and cooked through (internal temperature 165°F/74°C).
  7. Let tenders rest for 5 minutes after baking to set the crust and lock in juices. Serve warm with your favorite dipping sauce.

Notes

For ultra-crisp tenders, lightly brush with melted butter before baking. Use a wire rack to allow air circulation and prevent sogginess. If you don’t have a wire rack, flip tenders halfway through baking on a greased baking sheet. Marinating in buttermilk is essential for tenderness and flavor. Avoid overcrowding the pan to keep tenders crispy. For gluten-free, substitute flour and breadcrumbs with gluten-free alternatives. You can freeze uncooked coated tenders and bake from frozen, adding a few extra minutes to cooking time.

Nutrition

Keywords: crispy chicken tenders, oven-fried chicken, buttermilk chicken, homemade chicken tenders, easy chicken recipe, baked chicken tenders, panko chicken, comfort food

Find it online: https://emmayum.com/crispy-oven-fried-buttermilk-chicken-tenders-easy-homemade-crunch-recipe/