Ingredients
- 1 1/2 lbs chicken tenders
- 1 cup buttermilk (or milk + lemon juice substitute)
- 3/4 cup flour of choice
- 3/4 tsp dried Italian seasoning
- 3/4 tsp paprika
- 1 cup Panko breadcrumbs
- 3/4 cup cornmeal
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Marinate chicken tenders in buttermilk for at least 30 minutes (or overnight).
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack.
- In a shallow dish, whisk flour, Italian seasoning, paprika, salt, and pepper. In another dish, mix Panko breadcrumbs and cornmeal.
- Remove chicken from buttermilk, dredge in flour mixture, dip back into buttermilk, then coat in breadcrumb mixture.
- Place coated tenders on the baking sheet and spray lightly with cooking oil.
- Bake for 18–20 minutes, flipping halfway, until golden and cooked through (internal temperature 165°F/74°C).
Notes
- Add cayenne pepper or chili powder to the flour for a spicy kick.
- Swap Italian seasoning for Cajun, ranch, or your favorite seasoning blend.
- For a lighter version, use only Panko without cornmeal.
- Air-fry at 400°F (200°C) for 12–14 minutes, flipping halfway.
- Freeze breaded but uncooked tenders for up to 2 months and bake straight from frozen.
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 3 tenders
- Calories: 310
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
