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Crispy Oven Baked Chicken Tenders Easy and Delicious

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- 1 pound chicken tenderloins - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup all-purpose flour - 1 cup breadcrumbs (preferably panko for extra crunch) - 2 tablespoons olive oil The main ingredients are simple yet vital. Chicken tenderloins form the base. They offer a juicy bite. Buttermilk adds moisture and flavor. The seasoning blend brings out the best in chicken. Garlic powder, onion powder, and paprika enhance the taste. Salt and black pepper balance the flavors. The flour creates a dry layer. Breadcrumbs give that sought-after crunch. Panko breadcrumbs work best for a crispy finish. Olive oil helps the crumbs brown nicely. - Additional spices for flavor - Different types of breadcrumbs You can make your chicken tenders unique by adding spices. Consider cayenne for heat or herbs for freshness. You can also switch up breadcrumbs. Try seasoned or whole wheat options. Each choice adds a new twist to the classic recipe. First, grab a large bowl. Whisk together 1 cup of buttermilk with the garlic powder, onion powder, paprika, salt, and black pepper. This mix creates a tasty marinade. Next, add the chicken tenderloins. Make sure they are fully submerged in the buttermilk mix. Cover the bowl and refrigerate for at least 30 minutes. If you can, marinate longer for more flavor. Now, let’s set up your dredging station. Take two shallow dishes. In one, pour 1 cup of all-purpose flour. In the other, add 1 cup of breadcrumbs. I like to use panko for extra crunch. Drizzle about 2 tablespoons of olive oil over the breadcrumbs. Mix well to coat the crumbs evenly. After the chicken has marinated, take it out of the fridge. Let any excess buttermilk drip off. First, dredge each chicken tender in the flour. Make sure to coat it fully, then shake off the excess flour. Dip the floured chicken back into the buttermilk briefly. Let any extra buttermilk drip off again. Now, coat the chicken tenders in the breadcrumb mixture, pressing gently to help them stick. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to keep the tenders from sticking. Place the coated chicken tenders on the sheet in a single layer. Make sure they don’t touch each other. This helps them bake evenly. Bake the chicken in the preheated oven for about 15 to 20 minutes. Flip them halfway through to ensure they cook evenly. You want them to be golden brown and crispy. Check that the internal temperature reaches 165°F (74°C). After baking, let the chicken tenders rest for a few minutes before serving. To get that perfect crunch on your chicken tenders, use panko breadcrumbs. They add a light, crispy texture that regular breadcrumbs can't match. Also, make sure your oven is hot enough. Preheat it to 425°F (220°C). This high heat helps the coating crisp up nicely. Flip the tenders halfway through cooking. This ensures both sides get golden and crunchy. For the best flavor, marinate the chicken for at least 30 minutes. If you have time, let it sit for a few hours. The longer it marinates, the more flavor it absorbs. To boost the buttermilk marinade, add a splash of hot sauce or some herbs. This small change can make a big difference in taste. {{image_2}} You can change the coating for your chicken tenders in many ways. If you want a gluten-free option, try using almond flour or crushed cornflakes instead of regular flour. You can also use gluten-free breadcrumbs. This makes the dish tasty for everyone. For seasoned coating variations, think about what flavors you love. You can add extra spices to the flour or breadcrumbs. Try cayenne pepper for a spicy kick or dried herbs like oregano or thyme for a fresh taste. Mix and match to find your favorite! Dipping sauces make a big difference with chicken tenders. Honey mustard, BBQ sauce, and ranch dressing are all great choices. You can even mix some hot sauce into your ranch for a fun twist. Think about what sides to serve with your chicken tenders. Crispy fries or a fresh salad can be great choices. Veggies like carrot sticks or celery also pair well. You can even add a fruit salad for a sweet touch. The options are endless! To keep your chicken tenders fresh, place them in an airtight container. Make sure they cool down before sealing. Store them in the fridge for up to four days. When you want to reheat, use the oven to keep them crispy. Set your oven to 375°F (190°C). Place the tenders on a baking sheet for about 10 minutes. This helps regain that crunchy texture. You can freeze chicken tenders before or after baking. If you freeze them raw, coat them and lay them on a baking sheet. Freeze them for about an hour, then transfer to a freezer bag. If you freeze them after baking, let them cool first. Then, wrap them well in plastic wrap. To thaw, move the frozen tenders to the fridge overnight. For reheating, set your oven to 375°F (190°C) again. Bake for 15-20 minutes until hot and crispy. This way, you keep that great taste. You should cook chicken tenders until they reach an internal temperature of 165°F (74°C). This ensures they are safe to eat and fully cooked. Use a meat thermometer to check. Insert it into the thickest part of the tender. If it reads 165°F, you are good to go. Yes, you can use frozen chicken tenderloins. If you start with frozen chicken, increase your cooking time. Add about 5-10 extra minutes to the baking time. Check the internal temperature to ensure they reach 165°F. This will help them cook through without burning the outside. To keep chicken tenders crispy, follow these tips: - Use panko breadcrumbs. They provide a great crunch. - Don’t overcrowd the baking sheet. Space them out to allow air to circulate. - Flip halfway through baking. This helps both sides become golden. - Let them rest after baking. Resting helps keep the crispiness. Store leftovers in an airtight container in the fridge for up to three days. Crispy oven-baked chicken tenders need simple, quality ingredients and careful steps. Start with tenderloins soaked in a buttermilk seasoning blend, then coat them well. Use panko breadcrumbs for the best crispiness. Experiment with spices and coatings to find your perfect flavor. Store leftovers properly to keep them crispy when reheating. With these tips, you can enjoy delicious chicken tenders at home with every bite. Enjoy your cooking adventure!
Save It Jump to Recipe

Get ready to enjoy Crispy Oven Baked Chicken Tenders that are easy and delicious! If you love crunchy bites full of flavor, this recipe is for you. You will learn how to make tender chicken coated with a perfect blend of herbs and spices. We will cover everything from marinating to baking, plus tips for that irresistible crispiness. Trust me, your family will ask for seconds! Let’s dive in.

Ingredients

Main Ingredients for Crispy Oven Baked Chicken Tenders

– 1 pound chicken tenderloins

– 1 cup buttermilk

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon paprika

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1 cup all-purpose flour

– 1 cup breadcrumbs (preferably panko for extra crunch)

– 2 tablespoons olive oil

The main ingredients are simple yet vital. Chicken tenderloins form the base. They offer a juicy bite. Buttermilk adds moisture and flavor. The seasoning blend brings out the best in chicken. Garlic powder, onion powder, and paprika enhance the taste. Salt and black pepper balance the flavors. The flour creates a dry layer. Breadcrumbs give that sought-after crunch. Panko breadcrumbs work best for a crispy finish. Olive oil helps the crumbs brown nicely.

Optional Additions

– Additional spices for flavor

– Different types of breadcrumbs

You can make your chicken tenders unique by adding spices. Consider cayenne for heat or herbs for freshness. You can also switch up breadcrumbs. Try seasoned or whole wheat options. Each choice adds a new twist to the classic recipe.

Step-by-Step Instructions

Preparing the Marinade

First, grab a large bowl. Whisk together 1 cup of buttermilk with the garlic powder, onion powder, paprika, salt, and black pepper. This mix creates a tasty marinade. Next, add the chicken tenderloins. Make sure they are fully submerged in the buttermilk mix. Cover the bowl and refrigerate for at least 30 minutes. If you can, marinate longer for more flavor.

Setting Up the Dredging Station

Now, let’s set up your dredging station. Take two shallow dishes. In one, pour 1 cup of all-purpose flour. In the other, add 1 cup of breadcrumbs. I like to use panko for extra crunch. Drizzle about 2 tablespoons of olive oil over the breadcrumbs. Mix well to coat the crumbs evenly.

After the chicken has marinated, take it out of the fridge. Let any excess buttermilk drip off. First, dredge each chicken tender in the flour. Make sure to coat it fully, then shake off the excess flour. Dip the floured chicken back into the buttermilk briefly. Let any extra buttermilk drip off again. Now, coat the chicken tenders in the breadcrumb mixture, pressing gently to help them stick.

Baking the Chicken Tenders

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to keep the tenders from sticking. Place the coated chicken tenders on the sheet in a single layer. Make sure they don’t touch each other. This helps them bake evenly.

Bake the chicken in the preheated oven for about 15 to 20 minutes. Flip them halfway through to ensure they cook evenly. You want them to be golden brown and crispy. Check that the internal temperature reaches 165°F (74°C). After baking, let the chicken tenders rest for a few minutes before serving.

Tips & Tricks

Achieving Perfect Crispiness

To get that perfect crunch on your chicken tenders, use panko breadcrumbs. They add a light, crispy texture that regular breadcrumbs can’t match. Also, make sure your oven is hot enough. Preheat it to 425°F (220°C). This high heat helps the coating crisp up nicely. Flip the tenders halfway through cooking. This ensures both sides get golden and crunchy.

Marinating Tips

For the best flavor, marinate the chicken for at least 30 minutes. If you have time, let it sit for a few hours. The longer it marinates, the more flavor it absorbs. To boost the buttermilk marinade, add a splash of hot sauce or some herbs. This small change can make a big difference in taste.

Variations

Alternative Coatings

You can change the coating for your chicken tenders in many ways. If you want a gluten-free option, try using almond flour or crushed cornflakes instead of regular flour. You can also use gluten-free breadcrumbs. This makes the dish tasty for everyone.

For seasoned coating variations, think about what flavors you love. You can add extra spices to the flour or breadcrumbs. Try cayenne pepper for a spicy kick or dried herbs like oregano or thyme for a fresh taste. Mix and match to find your favorite!

Serving Suggestions

Dipping sauces make a big difference with chicken tenders. Honey mustard, BBQ sauce, and ranch dressing are all great choices. You can even mix some hot sauce into your ranch for a fun twist.

Think about what sides to serve with your chicken tenders. Crispy fries or a fresh salad can be great choices. Veggies like carrot sticks or celery also pair well. You can even add a fruit salad for a sweet touch. The options are endless!

Storage Info

How to Store Leftovers

To keep your chicken tenders fresh, place them in an airtight container. Make sure they cool down before sealing. Store them in the fridge for up to four days. When you want to reheat, use the oven to keep them crispy. Set your oven to 375°F (190°C). Place the tenders on a baking sheet for about 10 minutes. This helps regain that crunchy texture.

Freezing Options

You can freeze chicken tenders before or after baking. If you freeze them raw, coat them and lay them on a baking sheet. Freeze them for about an hour, then transfer to a freezer bag. If you freeze them after baking, let them cool first. Then, wrap them well in plastic wrap.

To thaw, move the frozen tenders to the fridge overnight. For reheating, set your oven to 375°F (190°C) again. Bake for 15-20 minutes until hot and crispy. This way, you keep that great taste.

FAQs

What temperature should chicken tenders be cooked to?

You should cook chicken tenders until they reach an internal temperature of 165°F (74°C). This ensures they are safe to eat and fully cooked. Use a meat thermometer to check. Insert it into the thickest part of the tender. If it reads 165°F, you are good to go.

Can I use frozen chicken tenderloins?

Yes, you can use frozen chicken tenderloins. If you start with frozen chicken, increase your cooking time. Add about 5-10 extra minutes to the baking time. Check the internal temperature to ensure they reach 165°F. This will help them cook through without burning the outside.

How do I prevent chicken tenders from becoming soggy?

To keep chicken tenders crispy, follow these tips:

– Use panko breadcrumbs. They provide a great crunch.

– Don’t overcrowd the baking sheet. Space them out to allow air to circulate.

– Flip halfway through baking. This helps both sides become golden.

– Let them rest after baking. Resting helps keep the crispiness.

Store leftovers in an airtight container in the fridge for up to three days.

Crispy oven-baked chicken tenders need simple, quality ingredients and careful steps. Start with tenderloins soaked in a buttermilk seasoning blend, then coat them well. Use panko breadcrumbs for the best crispiness. Experiment with spices and coatings to find your perfect flavor. Store leftovers properly to keep them crispy when reheating. With these tips, you can enjoy delicious chicken tenders at home with every bite. Enjoy your cooking adventure!

- 1 pound chicken tenderloins - 1 cup buttermilk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup all-purpose flour - 1 cup breadcrumbs (preferably panko for extra crunch) - 2 tablespoons olive oil The main ingredients are simple yet vital. Chicken tenderloins form the base. They offer a juicy bite. Buttermilk adds moisture and flavor. The seasoning blend brings out the best in chicken. Garlic powder, onion powder, and paprika enhance the taste. Salt and black pepper balance the flavors. The flour creates a dry layer. Breadcrumbs give that sought-after crunch. Panko breadcrumbs work best for a crispy finish. Olive oil helps the crumbs brown nicely. - Additional spices for flavor - Different types of breadcrumbs You can make your chicken tenders unique by adding spices. Consider cayenne for heat or herbs for freshness. You can also switch up breadcrumbs. Try seasoned or whole wheat options. Each choice adds a new twist to the classic recipe. First, grab a large bowl. Whisk together 1 cup of buttermilk with the garlic powder, onion powder, paprika, salt, and black pepper. This mix creates a tasty marinade. Next, add the chicken tenderloins. Make sure they are fully submerged in the buttermilk mix. Cover the bowl and refrigerate for at least 30 minutes. If you can, marinate longer for more flavor. Now, let’s set up your dredging station. Take two shallow dishes. In one, pour 1 cup of all-purpose flour. In the other, add 1 cup of breadcrumbs. I like to use panko for extra crunch. Drizzle about 2 tablespoons of olive oil over the breadcrumbs. Mix well to coat the crumbs evenly. After the chicken has marinated, take it out of the fridge. Let any excess buttermilk drip off. First, dredge each chicken tender in the flour. Make sure to coat it fully, then shake off the excess flour. Dip the floured chicken back into the buttermilk briefly. Let any extra buttermilk drip off again. Now, coat the chicken tenders in the breadcrumb mixture, pressing gently to help them stick. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to keep the tenders from sticking. Place the coated chicken tenders on the sheet in a single layer. Make sure they don’t touch each other. This helps them bake evenly. Bake the chicken in the preheated oven for about 15 to 20 minutes. Flip them halfway through to ensure they cook evenly. You want them to be golden brown and crispy. Check that the internal temperature reaches 165°F (74°C). After baking, let the chicken tenders rest for a few minutes before serving. To get that perfect crunch on your chicken tenders, use panko breadcrumbs. They add a light, crispy texture that regular breadcrumbs can't match. Also, make sure your oven is hot enough. Preheat it to 425°F (220°C). This high heat helps the coating crisp up nicely. Flip the tenders halfway through cooking. This ensures both sides get golden and crunchy. For the best flavor, marinate the chicken for at least 30 minutes. If you have time, let it sit for a few hours. The longer it marinates, the more flavor it absorbs. To boost the buttermilk marinade, add a splash of hot sauce or some herbs. This small change can make a big difference in taste. {{image_2}} You can change the coating for your chicken tenders in many ways. If you want a gluten-free option, try using almond flour or crushed cornflakes instead of regular flour. You can also use gluten-free breadcrumbs. This makes the dish tasty for everyone. For seasoned coating variations, think about what flavors you love. You can add extra spices to the flour or breadcrumbs. Try cayenne pepper for a spicy kick or dried herbs like oregano or thyme for a fresh taste. Mix and match to find your favorite! Dipping sauces make a big difference with chicken tenders. Honey mustard, BBQ sauce, and ranch dressing are all great choices. You can even mix some hot sauce into your ranch for a fun twist. Think about what sides to serve with your chicken tenders. Crispy fries or a fresh salad can be great choices. Veggies like carrot sticks or celery also pair well. You can even add a fruit salad for a sweet touch. The options are endless! To keep your chicken tenders fresh, place them in an airtight container. Make sure they cool down before sealing. Store them in the fridge for up to four days. When you want to reheat, use the oven to keep them crispy. Set your oven to 375°F (190°C). Place the tenders on a baking sheet for about 10 minutes. This helps regain that crunchy texture. You can freeze chicken tenders before or after baking. If you freeze them raw, coat them and lay them on a baking sheet. Freeze them for about an hour, then transfer to a freezer bag. If you freeze them after baking, let them cool first. Then, wrap them well in plastic wrap. To thaw, move the frozen tenders to the fridge overnight. For reheating, set your oven to 375°F (190°C) again. Bake for 15-20 minutes until hot and crispy. This way, you keep that great taste. You should cook chicken tenders until they reach an internal temperature of 165°F (74°C). This ensures they are safe to eat and fully cooked. Use a meat thermometer to check. Insert it into the thickest part of the tender. If it reads 165°F, you are good to go. Yes, you can use frozen chicken tenderloins. If you start with frozen chicken, increase your cooking time. Add about 5-10 extra minutes to the baking time. Check the internal temperature to ensure they reach 165°F. This will help them cook through without burning the outside. To keep chicken tenders crispy, follow these tips: - Use panko breadcrumbs. They provide a great crunch. - Don’t overcrowd the baking sheet. Space them out to allow air to circulate. - Flip halfway through baking. This helps both sides become golden. - Let them rest after baking. Resting helps keep the crispiness. Store leftovers in an airtight container in the fridge for up to three days. Crispy oven-baked chicken tenders need simple, quality ingredients and careful steps. Start with tenderloins soaked in a buttermilk seasoning blend, then coat them well. Use panko breadcrumbs for the best crispiness. Experiment with spices and coatings to find your perfect flavor. Store leftovers properly to keep them crispy when reheating. With these tips, you can enjoy delicious chicken tenders at home with every bite. Enjoy your cooking adventure!

Crispy Oven Baked Chicken Tenders

Learn how to make delicious Crispy Oven Baked Chicken Tenders that your family will love! This simple recipe features juicy chicken marinated in a flavorful buttermilk mixture and coated in a crunchy breadcrumb crust. Perfect for a quick dinner or a fun snack, these tenders are baked to perfection for a guilt-free meal. Click through to discover the full recipe and impress your loved ones with this tasty dish!
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Ingredients
  

1 pound chicken tenderloins

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 cup all-purpose flour

1 cup breadcrumbs (preferably panko for extra crunch)

2 tablespoons olive oil

Instructions
 

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a large bowl, whisk together the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.

      Add the chicken tenderloins to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes to marinate (longer for more flavor).

        Set up a dredging station: In one shallow dish, place the flour. In another, pour the breadcrumbs and drizzle with olive oil, mixing well to ensure they are coated.

          Remove the chicken tenders from the marinade and allow excess buttermilk to drip off. Dredge each tender in the flour, making sure to coat completely. Shake off the excess flour.

            Next, dip the floured chicken tenders back into the buttermilk briefly, allowing excess to drip off again. Then coat them in the breadcrumb mixture, pressing gently to adhere.

              Place the coated chicken tenders on the prepared baking sheet in a single layer, making sure they don't touch.

                Bake in the preheated oven for 15-20 minutes, flipping them halfway through, until golden brown and crispy. The internal temperature should reach 165°F (74°C).

                  Let the chicken tenders rest for a few minutes before serving.

                    Prep Time: 30 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the crispy chicken tenders on a platter with a variety of dipping sauces like honey mustard, BBQ sauce, and ranch dressing. Add a sprinkle of fresh parsley for a pop of color!

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