Description
These crispy chicken tenders are an easy dinner option for busy weeknights.
Ingredients
Scale
- 1 ½ pounds chicken tenders
- 1 cup buttermilk
- 2 large eggs
- 1 ½ cups panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Olive oil spray or cooking spray
Instructions
- Begin by marinating the chicken tenders. In a mixing bowl, combine the buttermilk with a pinch of salt and pepper. Let the chicken soak in this mixture for at least 30 minutes or, ideally, overnight for maximum flavor infusion.
- While the chicken is marinating, get your breadcrumb coating ready. In one bowl, beat the two eggs until smooth. In a separate bowl, mix the panko breadcrumbs, grated parmesan, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
- After the marination time is up, take each chicken tender out of the buttermilk. First, dip the tender into the egg mixture. Then, roll the tender in the breadcrumb mixture. Repeat this for each piece until they’re all coated.
- Next, choose your cooking method for the Crack Tenders. For baking, preheat your oven to 425°F, place the tenders on a cooling rack set over a rimmed baking sheet, spray them lightly with olive oil, and bake for 18–20 minutes. If using an air fryer, preheat to 400°F, spray the tenders and basket lightly, and cook for 10–12 minutes. Should you opt for pan-frying, heat oil in a skillet and cook the tenders for 3–4 minutes on each side until golden brown.
- Once cooked, let the tenders rest on paper towels to absorb any excess oil if pan-fried.
Notes
Adjust seasoning to fit your preference—add more garlic for extra flavor!
- Prep Time: 30 minutes
- Cook Time: 10-20 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 600 mg
- Protein: 32 g