Oven Baked Chicken Tenders
These baked chicken tenders are perfectly crispy on the outside and tender on the inside. A family-favorite recipe that's simple, delicious and ready in just 30 minutes!
Servings: 6
Ingredients
- 1 pound chicken tenderloins
- 1/2 cup buttermilk
- 3 Tablespoons melted butter
Breading mixture:
- 1/2 cup all-purpose flour
- 1/2 cup panko crumbs
- 1 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Optional: Chopped fresh parsley
Instructions
- Soak the chicken in milk for 15-30 minutes.
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and brush with butter.
- Place the flour, crumbs and seasoning in a gallon zip top bag. Then add the chicken and shake until well coated.
- Place chicken on prepared baking sheet. Then bake in preheated oven for 10 minutes. Flip and bake an additional 5-10 minutes, depending on how thick they are. Double check with a meat thermometer to make sure they have reached 165°F. Don't overcook or they wont be as tender.
- Remove and place on a paper towel lined plate. Serve immediately, or place back in the oven at 170°F on a wire rack until ready to serve to keep warm and crispy.
Notes
Note: If you'd like your tenders extra crispy, you could dunk your chicken in milk right after the first coat and then re-coat as well, however you will need to double your crumb mixture.
Here's a quick recipe for honey mustard. All you need to do is whisk together these 4 ingredients.
- 1/4 cup Dijon Mustard
- 1/4 cup honey
- 1-2 Tablespoons mayo
- 1/2 Tablespoon lemon juice
- S&P to taste
Nutrition
Serving: 2tenders | Calories: 207kcal | Carbohydrates: 13g | Protein: 19g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 765mg | Potassium: 328mg | Fiber: 1g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 0.9mg | Calcium: 38mg | Iron: 1mg