Crispy baked chicken tenders. The combination of buttermilk and spiced breadcrumbs make these tenders crunchy, delicious and full of flavor. Plus, they are easy to make and totally customisable with the type of seasonings used in the recipe. Whether you need a quick weeknight meal or a deliciously crunchy addition to tacos and wraps, these tenders are the perfect choice!
Why I Love These Tenders
The best part about homemade baked tenders? No deep frying, no mess, and they are ridiculously easy to whip up. Even if it’s a simple buttermilk/egg wash and breadcrumb coating, it’s the delicious way to impress the fussiest eater in your household. Again, the recipe is so versatile that you can drawn inspiration from your spice drawer to play around with the flavors. Let the chicken sit in the buttermilk for at least an hour to make it more tender and juicy. The breadcrumbs are spiced with cajun seasoning and paprika to bring in another level of depth to the flavor.
The crumbed tenders go into the oven to get extra crunchy and delicious. The crunch on the outside, the tenderness on the inside, this recipe is all you need to make the best tenders. With the sides, I like to go with the classic option, fries . However, you can also add them to wraps, tacos, salads and burgers.
Key Ingredients In Baked Chicken Tenders
- Chicken tenderloins - Obviously, the key element.
- Buttermilk - For extra tenderness.
- Panko breadcrumbs - Your best friend in this recipe and the secret to perfectly crunchy chicken.
- Spices - A mix of paprika and cajun seasoning.
- Herbs - Dried herbs, in this case, thyme.
How To Make Baked Chicken Tenders
Prep chicken tenders - Start with chicken in buttermilk with a touch of salt and pepper. The buttermilk helps the coating stick to the chicken as well as makes it more juicy and tender. Then, roll them in breadcrumbs spiced up with paprika and cajun seasoning.
Bake - Place all the crumbed tenders on a baking tray. I highly recommend spraying with a little oil before transferring to the oven. When baked, they turn into crunchy bits of deliciousness ready to be dipped in your favorite spicy mayo, caesar, ranch, BBQ or sweet chili sauce.
Tips For Extra Crispy Tenders
- Use panko breadcrumbs - These breadcrumbs are the secret to crunchier tenders.
- Don’t skip the oil spray - It also contributes to the crunch factor.
Ingredients
- ▢ 1 kg chicken tenderloins
- ▢ 1 cup buttermilk
- ▢ 4 cups panko breadcrumbs
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon cajun seasoning
- ▢ 1 teaspoon dried thyme
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon garlic powder
- ▢ Salt and pepper to taste
- ▢ Oil to spray
- ▢ Fries homemade or store bought to serve
- ▢ Spicy mayo dip to serve
Instructions
- Place chicken tenderloins in a large shallow bowl.
- Pour in buttermilk. Season with salt and pepper. Cover and place in the refrigerator for about an hour or overnight if time permits.
- Preheat oven to 220 C or 450 F. Line a large baking tray with baking paper.
- Place breadcrumbs in a shallow bowl. Add paprika, cajun seasoning, dried thyme, onion powder and garlic powder. Stir to combine. Season with salt.
- Remove chicken from the buttermilk, one piece at a time, shake off excess buttermilk, and coat in breadcrumbs.
- Transfer on to the baking tray.
- Spray with oil.
- Bake for about 15-20 minutes depending on the size of the tenders or until the chicken is cooked through and the tenders are light golden.
- Serve with fries and mayo dip.
Video
Notes
- Breadcrumbs - Replace panko with regular breadcrumbs if you like.
- Deep fry tenders - You can fry tenders in small batches.
- Sides - Use your favorites.
- Seasoning - Play around with the seasoning for breadcrumbs. Use five spice powder, curry powder or shawarma spices to spice up the tenders.
Nutrition
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More baked chicken recipes:
- Easy Baked Tandoori Chicken
- Baked Chicken Breast
- Baked Chicken Curry
- Baked BBQ Chicken
Ingredients
- ▢ 1 kg chicken tenderloins
- ▢ 1 cup buttermilk
- ▢ 4 cups panko breadcrumbs
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon cajun seasoning
- ▢ 1 teaspoon dried thyme
- ▢ ½ teaspoon onion powder
- ▢ ½ teaspoon garlic powder
- ▢ Salt and pepper to taste
- ▢ Oil to spray
- ▢ Fries homemade or store bought to serve
- ▢ Spicy mayo dip to serve
Instructions
- Place chicken tenderloins in a large shallow bowl.
- Pour in buttermilk. Season with salt and pepper. Cover and place in the refrigerator for about an hour or overnight if time permits.
- Preheat oven to 220 C or 450 F. Line a large baking tray with baking paper.
- Place breadcrumbs in a shallow bowl. Add paprika, cajun seasoning, dried thyme, onion powder and garlic powder. Stir to combine. Season with salt.
- Remove chicken from the buttermilk, one piece at a time, shake off excess buttermilk, and coat in breadcrumbs.
- Transfer on to the baking tray.
- Spray with oil.
- Bake for about 15-20 minutes depending on the size of the tenders or until the chicken is cooked through and the tenders are light golden.
- Serve with fries and mayo dip.
Video
Notes
- Breadcrumbs - Replace panko with regular breadcrumbs if you like.
- Deep fry tenders - You can fry tenders in small batches.
- Sides - Use your favorites.
- Seasoning - Play around with the seasoning for breadcrumbs. Use five spice powder, curry powder or shawarma spices to spice up the tenders.
