Crispy Baked Chicken Tenders
Crispy, healthy, oven baked chicken tenders with the perfect crunch!
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Servings
Ingredients
- 1 kg chicken tenderloins
- 1 cup buttermilk
- 4 cups panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon cajun seasoning
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Oil to spray
- Fries homemade or store bought to serve
- Spicy mayo dip to serve
Instructions
- Place chicken tenderloins in a large shallow bowl.
- Pour in buttermilk. Season with salt and pepper. Cover and place in the refrigerator for about an hour or overnight if time permits.
- Preheat oven to 220 C or 450 F. Line a large baking tray with baking paper.
- Place breadcrumbs in a shallow bowl. Add paprika, cajun seasoning, dried thyme, onion powder and garlic powder. Stir to combine. Season with salt.
- Remove chicken from the buttermilk, one piece at a time, shake off excess buttermilk, and coat in breadcrumbs.
- Transfer on to the baking tray.
- Spray with oil.
- Bake for about 15-20 minutes depending on the size of the tenders or until the chicken is cooked through and the tenders are light golden.
- Serve with fries and mayo dip.
Video
Notes
- Breadcrumbs - Replace panko with regular breadcrumbs if you like.
- Deep fry tenders - You can fry tenders in small batches.
- Sides - Use your favorites.
- Seasoning - Play around with the seasoning for breadcrumbs. Use five spice powder, curry powder or shawarma spices to spice up the tenders.
Nutrition
Calories: 464kcal | Carbohydrates: 40g | Protein: 51g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 134mg | Sodium: 658mg | Potassium: 934mg | Fiber: 3g | Sugar: 6g | Vitamin A: 551IU | Vitamin C: 3mg | Calcium: 168mg | Iron: 4mg