Go Back
Homemade Crispy Buttermilk Chicken Tenders (Oven-Baked) photo

Crispy Buttermilk Chicken Tenders (Oven-Baked)

This Crispy Buttermilk Chicken Tenders recipe is SO EASY! Tender chicken soaked in spiced buttermilk, coated in a crunchy breadcrumb crust, and oven-baked to golden perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Buttermilk Marinade
  • 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
Coating
  • 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

  • Large mixing bowls
  • Baking sheet
  • Wire rack
  • Measuring spoons and cups
  • Tongs or fork
  • Aluminum foil or parchment paper

Method
 

Prepare the Buttermilk Marinade
  1. 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.
Marinate the Chicken Tenders
  1. 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.
Prepare the Coating
  1. 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 and Set Up Baking Sheet
  1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment paper, place a wire rack on top if available.
Coat the Chicken Tenders
  1. 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.
Spray and Bake
  1. 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).
Serve and Enjoy
  1. 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.