Crispy Buttermilk Chicken Tenders
Ingredients
The chicken
-
2
pieces
boneless skinless chicken breasts
The marinade
-
¾
cup
buttermilk
-
1 ½
teaspoons
Worcestershire sauce
-
¾
teaspoon
kosher salt
-
¾
teaspoon
freshly ground black pepper
-
½
teaspoon
smoked paprika
The coating
-
2
tablespoons
butter
-
1 ½
cups
panko breadcrumbs
-
¼
cup
ground Parmesan cheese
-
2
large
eggs
-
½
cup
all-purpose flour
For serving
-
to taste
honey mustard sauce, barbecue sauce, or Ranch dressing
Instructions
- Trim the fat from the chicken breasts and cut them into tenders.
- Marinate the chicken in a mixture of buttermilk, Worcestershire sauce, salt, pepper, and paprika for at least 6 hours or overnight.
- Melt butter and combine it with panko breadcrumbs and Parmesan cheese.
- Prepare a dredging station with flour mixed with remaining salt, pepper, and smoked paprika, and whisked eggs with remaining Worcestershire sauce.
- Coat each chicken tender in flour, then egg, and finally the panko mixture.
- For baking, preheat the oven to 375°F, place the chicken on a wire rack over a baking sheet, and bake for 18-20 minutes.
- For air frying, preheat the air fryer to 400°F and cook the tenders for 13-15 minutes, flipping halfway through.
- Serve with your choice of dipping sauces.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
14g
Total carbohydrates
32g
Total protein
23g
Sodium
913mg
Cholesterol
144mg
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