Ingredients
- 2 lbs boneless, skinless chicken tenders (you can use other boneless chicken if you like, just cut them into strips)
- 1 cup buttermilk
- 2 tsps hot sauce (I used Buffalo hot sauce)
- 2 cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup cornmeal
- 2 tbsps all purpose flour
- 2 tbsps butter, melted
- 2 tsps garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground mustard
- 1 tsp oregano
- 1 tsp basil
- Salt and ground black pepper, to taste
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper and coating it with cooking spray.
- In a large bowl, combine the buttermilk with hot sauce. Add the chicken tenders and toss them well, ensuring each piece is coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour or up to 4 hours.
- In a separate shallow dish, mix together the panko breadcrumbs, grated Parmesan cheese, cornmeal, flour, melted butter, garlic powder, onion powder, smoked paprika, ground mustard, dried oregano, dried basil, salt, and ground black pepper.
- Remove the chicken tenders from the buttermilk marinade, allowing any excess liquid to drip off. Press each tender into the breadcrumb mixture, ensuring they are evenly and thoroughly coated.
- Place the coated chicken tenders on the prepared baking sheet, leaving space in between for even cooking.
- Bake the chicken tenders for 20-25 minutes, or until they are golden brown and fully cooked through (internal temperature should reach 165°F or 74°C). Flip the tenders halfway through baking to achieve even crispiness on both sides.
- Allow the tenders to cool for a few minutes before serving.
Notes
If you’re looking for some alternate cooking methods for these delicious crispy chicken tenders, I’ve got a couple of options for you to try out:
Pan-frying: Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is hot, carefully place the coated chicken tenders in the skillet, being sure not to overcrowd them. Cook for about 3-4 minutes per side, or until they’re golden brown and fully cooked through. Drain them on paper towels to remove any excess oil before serving.
Air-frying: Preheat your air fryer to 400°F (204°C). Place the coated chicken tenders in the air fryer basket, leaving space in between to ensure even cooking. Cook for 10-12 minutes, or until they’re golden brown and fully cooked through, flipping the tenders halfway through the cooking process.
- Prep Time: 10 minutes
- Marinate: 1-4 hours
- Cook Time: 20-25 minutes
- Category: Main
- Method: Oven
- Cuisine: American
