Crispy Oven-Fried Chicken Tenders

Name: Crispy Oven-Fried Chicken Tenders
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 lb chicken tenderloins (or breasts cut in strips); 1/2 cup buttermilk or plain yogurt; 1 tsp salt, divided; 1 1/2 cups panko breadcrumbs; 1/2 cup grated Parmesan; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp black pepper; 3 tbsp melted butter or olive oil; cooking spray; For honey mustard: 1/4 cup mayonnaise; 2 tbsp Dijon mustard; 2 tbsp honey

Juicy chicken tenders coated in seasoned panko and baked or air-fried until crunchy, no deep frying. Serve with honey mustard and a side of fries or slaw.

Prep15 min

Cook20 min

Total35 min

Serves4

What you'll need

Air fryerFor crispy with no deep frying

Amazon Walmart

Mixing bowl setFor mixing and marinating

Amazon Walmart

Instant-read thermometerFor knowing when meat is done

Amazon Walmart

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Ingredients

1 1/2 lb chicken tenderloins (or breasts cut in strips)

1/2 cup buttermilk or plain yogurt

1 tsp salt, divided

1 1/2 cups panko breadcrumbs

1/2 cup grated Parmesan

1 tsp paprika

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp black pepper

3 tbsp melted butter or olive oil

cooking spray

For honey mustard: 1/4 cup mayonnaise

2 tbsp Dijon mustard

2 tbsp honey

Steps

Toss the chicken with the buttermilk and 1/2 tsp salt and let sit 10 minutes (or up to overnight in the fridge).

Mix the panko, Parmesan, paprika, garlic powder, onion powder, pepper and remaining salt, then stir in the melted butter until evenly moistened.

Lift each tender out of the buttermilk, let the excess drip off, and press firmly into the crumbs to coat.

Air fryer: arrange in a single layer, spray lightly and cook at 400°F 10 to 12 minutes, flipping halfway. Oven: bake on a rack set over a lined sheet at 425°F 15 to 18 minutes.

Cook until golden and the thickest piece reaches 165°F. Stir together the honey mustard and serve alongside.

TipTossing the crumbs with melted butter before coating is what makes them brown evenly and crunch like fried, without the oil.