Baked Chicken Tenders
Ingredients
The chicken
-
2
pounds
chicken tenders or skinless, boneless chicken breasts, cut into ½-in.-thick strips
-
to taste
salt
-
to taste
pepper
-
¼
cup
buttermilk
-
2
large
eggs
The flour mixture
-
¾
cup
all-purpose flour
-
1
teaspoon
paprika
-
2
teaspoons
garlic powder
-
2
teaspoons
onion powder
-
¼
teaspoon
cayenne pepper
-
2
teaspoons
Italian seasoning
-
to taste
white pepper
The breadcrumbs mixture
-
2
tablespoons
butter
-
1½
cups
bread crumbs
-
¾
teaspoon
black pepper
-
1
tablespoon
dried parsley (optional)
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper or aluminum foil.
- Cut the chicken into desired shapes and season with salt and pepper.
- In a medium bowl, whisk together the buttermilk and eggs.
- In another bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, Italian seasoning, and white pepper.
- In a skillet, melt the butter over medium heat, then add the breadcrumbs and season with black pepper. Sauté until fragrant and slightly brown, then let cool.
- Coat the chicken in the flour mixture, then dip in the buttermilk mixture, and finally coat with the breadcrumbs.
- Place the coated chicken tenders in a single layer on the prepared baking sheet.
- Bake for 8-9 minutes, flip the chicken tenders, and continue baking for another 8 minutes until cooked through.
- Serve with your favorite dipping sauce.
Nutrition Facts (estimated)
Servings
20-25 strips
Calories
170
Total fat
3g
Total carbohydrates
15g
Total protein
18g
Sodium
545mg
Cholesterol
70mg
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