Crispy Baked Chicken Tenders
By Culiora
Tender strips of chicken breast coated in seasoned golden panko breadcrumbs and baked until crisp. A quick dip in seasoned buttermilk keeps the chicken juicy inside while delivering maximum crunch without deep frying.
- Servings: 4
- Prep time: 15 min
- Cook time: 15 min
- Total time: 30 min
Ingredients
- 600 g chicken breast mini fillets (tenders)
- 150 ml buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- 1 tsp fine sea salt
- 1/4 tsp black pepper
- 120 g panko breadcrumbs
- 30 g all-purpose flour
- 2 tbsp olive oil or melted butter
- 3 tbsp mayonnaise
- 2 tbsp yellow mustard or Dijon mustard
- 2 tbsp honey
Instructions
- Preheat the oven to 220°C (200°C fan). Line a large baking sheet with parchment paper and place a wire cooling rack on top, lightly brushing the rack with vegetable oil to prevent sticking.
- In a wide shallow bowl, whisk together the buttermilk, garlic powder, onion powder, sweet paprika, salt, and black pepper. Add the chicken tenders and toss until thoroughly coated. Let rest for 10 minutes at room temperature.
- In a dry skillet over medium heat, toast the panko breadcrumbs with the 2 tablespoons of olive oil for 3 to 4 minutes, stirring constantly until lightly golden. Transfer to a shallow dish and stir in the all-purpose flour.
- Dredge each piece of chicken from the buttermilk marinade into the toasted panko mixture, pressing gently on both sides so the crumbs adhere evenly.
- Arrange the breaded tenders in a single layer on the prepared wire rack, leaving space between each piece so hot air circulates evenly.
- Bake at 220°C for 12 to 15 minutes, until the crust is deeply golden and crisp, and the chicken reaches an internal temperature of 74°C.
- While the tenders bake, whisk together the mayonnaise, mustard, and honey in a small bowl to make the dipping sauce. Serve the hot chicken tenders immediately with the sauce.