Baked Buttermilk Chicken Tenders Recipe

Buttermilk: A tangy dairy product that tenderizes the chicken and adds flavor.

Chicken tenders: Boneless, skinless strips of chicken breast that cook quickly and evenly.

Breadcrumbs: Provides a crispy coating for the chicken tenders.

Paprika: Adds a mild, sweet pepper flavor and a touch of color.

Garlic powder: Enhances the flavor with a hint of garlic.

Salt: Essential for seasoning and enhancing the overall taste.

Black pepper: Adds a bit of heat and depth to the flavor profile.

To ensure your chicken tenders come out extra crispy, try using a wire rack on top of your baking sheet. This allows hot air to circulate around the chicken, ensuring even cooking and a perfectly golden crust. Additionally, for an extra layer of flavor, you can add a pinch of cayenne pepper or dried herbs like oregano or thyme to the breadcrumb mixture.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and creamy texture, making it a great alternative to buttermilk.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes. This mixture mimics the acidity and consistency of buttermilk.

• chicken tenders - Substitute with chicken breast: Slice chicken breast into strips to replicate the shape and size of chicken tenders.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crunchy texture and can be used as a gluten-free option.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor while still providing the same color and mild heat.

• garlic powder - Substitute with fresh garlic: Use 1 clove of minced fresh garlic for every ¼ teaspoon of garlic powder to achieve a more intense garlic flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, often used in lighter-colored dishes to maintain visual appeal.

• Allow the chicken tenders to cool completely after baking. This helps prevent condensation, which can make them soggy.

• Place the cooled tenders in an airtight container. If stacking, separate layers with parchment paper to maintain their crispy texture.

• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness.

• For freezing, arrange the cooled tenders on a baking sheet in a single layer. Freeze for 1-2 hours until solid. This prevents them from sticking together.

• Transfer the frozen tenders to a freezer-safe bag or container. Label with the date to keep track of freshness.

• Store in the freezer for up to 2 months. When ready to eat, reheat directly from frozen in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.

• If you prefer, you can also freeze the marinated chicken tenders before baking. After marinating, place them on a baking sheet and freeze until solid.

• Transfer the frozen, marinated tenders to a freezer-safe bag or container. Label with the date.

• When ready to bake, coat the frozen tenders in the breadcrumb mixture and bake as directed, adding an additional 5-10 minutes to the baking time.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken tenders on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until they are heated through and crispy. This method helps maintain the crispiness of the breadcrumbs.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken tenders in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method is great for keeping the chicken tenders crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the chicken tenders in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they are warmed through. This method can help retain some of the moisture while giving a slight crisp.

• Microwave Method: Place the chicken tenders on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. This method is the quickest but may result in less crispy chicken tenders.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken tenders on the toaster oven tray. Heat for about 10 minutes or until they are warmed through and crispy. This method is convenient and helps maintain the texture of the chicken tenders.

• Oven: Used to bake the chicken tenders at a consistent temperature of 400°F (200°C).

• Mixing bowl: Needed to combine the buttermilk and chicken tenders for marination.

• Mixing bowl: Another one is required to mix the breadcrumbs, paprika, garlic powder, salt, and black pepper.

• Baking sheet: Used to place the coated chicken tenders for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

• Measuring cups: Necessary for accurately measuring the buttermilk and breadcrumbs.

• Measuring spoons: Needed to measure the paprika, garlic powder, salt, and black pepper.

• Tongs: Useful for handling the chicken tenders when coating them in the breadcrumb mixture.

• Cooling rack: Optional, but can be used to let the baked chicken tenders cool slightly and maintain their crispiness.

Marinate ahead: Marinate the chicken tenders in buttermilk the night before to save time on busy days.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Pre-mix breadcrumbs: Prepare the breadcrumb mixture in advance and store it in an airtight container.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Quick thaw: If using frozen chicken tenders, thaw them in the fridge overnight for faster prep.