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oven baked chicken tenders on a bed of baby gem salad in a white bowl sits on a wooden counter top

The BEST baked chicken tenders

Buttermilk marinated and panko coated deliciousness!
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Prep Time 30 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 10-12 chicken tenders about 350g
  • 1 cup buttermilk or 1 cup heavy cream, plus 1 tbsp lemon juice or white vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 1/2 cup panko breadcrumbs
  • 1/2 tbsp cayenne
  • 1/2 tbsp paprika
  • salt I'm using Diamond Crystal Kosher
  • olive oil

Method
 

  1. Add 10-12 chicken tenders to a large bowl and cover with 2 tsp salt, 1 cup buttermilk, 1 tsp garlic powder and 1 tsp onion powder. Toss to coat then set aside to marinate for at least 20 minutes, up to 12 hours in the fridge overnight.
  2. Preheat oven to 425°F. Line a baking sheet with a wire rack or parchment paper—or both for easy cleaning!
  3. In a 9"x12" baking dish add 2 1/2 cups panko breadcrumbs, 1/2 tbsp cayenne, 1/2 tsp paprika and 1 tsp salt. Remove a tender from the marinade, shaking off any excess, and place it in the panko. Use your hands to cover the tender in breadcrumbs, firmly pressing them into the chicken as you go. Transfer to the lined baking sheet and repeat until all the tenders are coated.
  4. Generously drizzle olive oil over each tender, then bake for 25 minutes, flipping half-way.
  5. Out of the oven, immediately hit each with a sprinkle of flaky salt. Let cool for 5 minutes before eating for the crispiest bite. Enjoy with your favourite sauce, mine happens to be hot honey at the moment!

Notes

You can also do this in the air fryer! Heat to 400°F and cook for 7 minutes, flipping or shaking half way.