Crispy Buttermilk Chicken Tenders (Oven-Baked)
If you’re craving tender, juicy chicken with a crunchy, flavorful crust but want to avoid deep frying, this Crispy Buttermilk Chicken Tenders (Oven-Baked) recipe is your new best friend. Marinated in a spiced buttermilk bath, these tenders soak up incredible flavor and moisture while the breadcrumb coating bakes up perfectly crisp and golden. Whether you’re feeding a hungry family on a weeknight or prepping for a casual get-together, these chicken tenders deliver on taste and texture without the mess or guilt of frying. Plus, they come together with simple pantry staples and minimal hands-on time—what’s not to love?
Why I Love This Recipe
The magic of these chicken tenders lies in the buttermilk marinade. It tenderizes the chicken while infusing it with subtle but savory spices like garlic powder, onion powder, and paprika. This step makes all the difference between bland, dry chicken and juicy, flavorful bites. Baking instead of frying keeps things lighter but doesn’t sacrifice that sought-after crispiness thanks to the combo of flour and breadcrumbs seasoned with oregano and a touch of cayenne for a gentle kick. Plus, it’s easy to customize the spice level and seasoning to suit your taste buds. It’s a crowd-pleaser that’s simple enough for weeknights yet special enough for entertaining. Plus, pairing these with sides like a creamy pasta dish—try the Creamy Roasted Cauliflower Alfredo Ziti for a comforting meal—or a fresh salad makes for a balanced, satisfying dinner.
Ingredient Checklist
- 2 cups buttermilk – for tenderizing and flavor infusion
- 1 teaspoon garlic powder – adds savory depth
- 1 teaspoon onion powder – brings a subtle sweetness
- 1 teaspoon paprika – smoky color and flavor
- 1 teaspoon salt – enhances all the flavors
- 1/2 teaspoon black pepper – mild heat and seasoning
- 1 pound chicken tenders – naturally tender, perfect size
- 1 cup all-purpose flour – for the initial coating
- 1 cup breadcrumbs – for ultimate crispiness (use plain or panko)
- 1 teaspoon dried oregano – herbal note in the crust
- 1/2 teaspoon cayenne pepper (optional) – adds a gentle spicy kick
- Cooking spray – ensures even browning in the oven
Equipment Breakdown
- Large mixing bowls – for marinating and coating the chicken
- Baking sheet – to bake the tenders evenly
- Wire rack (optional) – helps air circulate for extra crispiness
- Measuring spoons and cups – for precise seasoning
- Tongs or fork – for handling chicken without losing the coating
- Aluminum foil or parchment paper – for easy cleanup
Crispy Buttermilk Chicken Tenders (Oven-Baked) Cooking Guide
Step 1: Prepare the Buttermilk Marinade
In a large bowl, combine 2 cups of buttermilk with 1 teaspoon each of garlic powder, onion powder, paprika, salt, and 1/2 teaspoon black pepper. Whisk everything together to create a flavorful marinade. This mixture not only tenderizes the chicken but also infuses it with layers of flavor that will shine through after baking.
Step 2: Marinate the Chicken Tenders
Add 1 pound of chicken tenders to the buttermilk mixture, ensuring they’re fully submerged. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or up to overnight. The longer the chicken marinates, the juicier and more flavorful it will become.
Step 3: Prepare the Coating
While the chicken marinates, prepare the dry coating. In a shallow dish, combine 1 cup all-purpose flour, 1 cup breadcrumbs, 1 teaspoon dried oregano, and 1/2 teaspoon cayenne pepper if you’re using it. Mix well to distribute the spices evenly throughout the breadcrumbs.
Step 4: Preheat the Oven and Set Up Baking Sheet
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper, then place a wire rack on top if you have one. This setup allows hot air to circulate around the chicken tenders for maximum crispiness without flipping halfway through.
Step 5: Coat the Chicken Tenders
Remove the chicken tenders from the buttermilk marinade, letting any excess drip off. Dredge each tender in the flour and breadcrumb mixture, pressing gently so the coating adheres well. Arrange the coated tenders on the wire rack or directly on the baking sheet, spacing them slightly apart.
Step 6: Spray and Bake
Lightly spray the tenders with cooking spray to promote browning and crispiness. Bake in the preheated oven for 18–22 minutes, flipping once halfway through if not using a wire rack, until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
Step 7: Serve and Enjoy
Once baked, let the tenders rest for a few minutes before serving. They’re fantastic on their own, dipped in your favorite sauces, or paired with a comforting pasta dish like the Baked Three Cheese Chicken Penne to round out a hearty meal.
Make It Your Way
- Add smoked paprika or chipotle powder for a smoky twist.
- Swap regular breadcrumbs for panko to amp up the crunch factor.
- Include fresh herbs like thyme or rosemary in the coating for extra aroma.
- Mix parmesan cheese into the breadcrumb coating for a cheesy crust.
- Serve with dipping sauces like honey mustard, ranch, or spicy sriracha mayo.
Slip-Ups to Skip
- Don’t skip the buttermilk marinade—it’s key for juicy chicken that isn’t dry.
- Avoid overcrowding the baking sheet, or the tenders will steam instead of crisp.
- Make sure to spray the tenders with cooking spray before baking for that golden finish.
- Don’t skip the resting time post-baking, allowing juices to redistribute.
Meal Prep & Storage Notes
These chicken tenders are perfect for meal prep because they reheat beautifully while retaining their crispiness. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F oven for about 10 minutes or until heated through to keep the coating crisp. You can also freeze the uncooked, breaded tenders on a tray until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the cooking time.
Common Qs About Crispy Buttermilk Chicken Tenders (Oven-Baked)
Can I use chicken breasts instead of chicken tenders?
Absolutely! You can slice chicken breasts into tender-sized strips to use in place of chicken tenders. Just be mindful of thickness to ensure even cooking and tender results. Marinating in buttermilk will help keep breast meat juicy.
Is it necessary to use buttermilk?
Buttermilk is ideal because its acidity tenderizes the chicken and adds flavor, but if you don’t have any on hand, you can substitute with plain yogurt diluted with a little milk or a mixture of milk and a tablespoon of lemon juice or vinegar.
How do I get the crispiest coating without frying?
Using a wire rack on your baking sheet helps air circulate around the chicken for even crisping. Also, spraying the tenders lightly with cooking spray before baking promotes that golden, crunchy texture.
Can I prepare this recipe gluten-free?
Yes! Use gluten-free all-purpose flour and gluten-free breadcrumbs to make this recipe suitable for gluten-sensitive diets without compromising on flavor or texture.
More from the Kitchen
- Baked Three Cheese Chicken Penne – a cheesy pasta baked to perfection
- Creamy Roasted Cauliflower Alfredo Ziti – a comforting vegetarian pasta option
- Garlic Butter Scallop Fettuccine – indulgent and simple seafood pasta
Time to Try It
Now that you have the full scoop on making irresistibly crispy, juicy chicken tenders straight from your oven, it’s time to gather your ingredients and get baking. This recipe is a fantastic way to enjoy all the satisfaction of fried chicken tenders without the hassle and heavy oil. Pair them with your favorite sides or dive into a creamy pasta dish for a meal that’s sure to please the whole table. Happy cooking!
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Crispy Buttermilk Chicken Tenders (Oven-Baked)
Ingredients
Equipment
Method
- In a large bowl, combine 2 cups of buttermilk with 1 teaspoon each of garlic powder, onion powder, paprika, salt, and 1/2 teaspoon black pepper. Whisk everything together to create a flavorful marinade.
- Add 1 pound of chicken tenders to the buttermilk mixture, ensuring they’re fully submerged. Cover and refrigerate for at least 1 hour or up to overnight.
- In a shallow dish, combine 1 cup all-purpose flour, 1 cup breadcrumbs, 1 teaspoon dried oregano, and 1/2 teaspoon cayenne pepper if using. Mix well to distribute spices evenly.
- Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper, place a wire rack on top if available.
- Remove chicken tenders from marinade, letting excess drip off. Dredge each tender in the flour and breadcrumb mixture, pressing gently to adhere. Arrange on wire rack or baking sheet spaced apart.
- Lightly spray tenders with cooking spray. Bake in preheated oven for 18–22 minutes, flipping once halfway if not using a wire rack, until golden brown and internal temperature reaches 165°F (74°C).
- Let tenders rest a few minutes before serving. Serve alone, with dipping sauces, or paired with a pasta dish for a hearty meal.
Notes
- Marinate chicken for at least 1 hour or overnight for maximum juiciness and flavor.
- Use a wire rack on the baking sheet to ensure extra crispy tenders without flipping.
- Store leftovers refrigerated up to 3 days and reheat in the oven to maintain crispiness.
- Try swapping regular breadcrumbs for panko for an even crunchier crust.
- Add parmesan cheese or fresh herbs to the breadcrumb mixture for extra flavor.
