Buttermilk Chicken Tenders recipes - Main course

Author: Dennis North

Chicken tenders marinated in buttermilk and spices then breaded and baked until crispy. Golden, delicious flour based breading crisps around buttermilk marinated chicken strips.

Baked Buttermilk Chicken Tenders
Buttermilk Chicken Tenders
Crispy Baked Buttermilk Chicken Tenders
How To Make Buttermilk Chicken Tenders
How to cook chicken tenders with buttermilk?
How do you make oven baked chicken tenders?
How do you cook chicken and buttermilk in spice mix?
What is in buttermilk oven fried chicken?

Baked Buttermilk Chicken Tenders

Tenderised in buttermilk and dipped in perfectly seasoned, crispy panko breadcrumbs. These healthier chicken tenders are baked in the oven and set to be your new family favourite.
Provided by: togethertoeat
Total time: 100 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American,British
Number of ingredients: 11

Ingredients:

3 large or 4 medium chicken breasts (Sliced into 1/2 inch strips)
284 - 300 ml buttermilk
olive oil spray
200 g plain flour / all-purpose flour
120 g panko breadcrumbs
1 tablespoon smoked paprika
¼ - 1 ½ teaspoons cayenne pepper*
1 ½ teaspoons dried thyme
1 teaspoon garlic granules
1/2 - 1 teaspoon salt**
a little black pepper

Nutrition:

How to cook:

Marinade
Put the chicken strips into a medium lidded prep bowl or resealable food bag and add in the buttermilk. Turn the strips around until fully coated in the buttermilk. Chill in the fridge for minimum of 1 hour and max overnight.
Coat
Preheat the oven to 200ºc/180ºc/400ºf/gas 6. Line an extra large baking tray/sheet, or two regular ones with baking paper. Then, in a large shallow dish, mix all the crumb ingredients together and stir well, then roughly level out. Then in turn take the chicken strips out of the buttermilk and put it into the crumb mix, pile on the crumb to cover and coat. I do about 5 at a time. The strips should be completely coated in the crumb. Lay the strips on the baking tray/sheet, leaving a slight gap between each piece.
Bake
Spray generously with oil both sides of each tender (3 sprays both sides of each piece will get them the brownest and crispiest). Transfer to the oven and bake for 25-30 minutes, or until golden and cooked through.
TO AIR FRY
Preheat your air fryer to 200ºc for 5-7 minutes. If you have metal wire trays in your air fryer, line them with baking paper and set out on your counter. If you have a basket give it a light spray of oil. Add the chicken tenders to your air fryer trays or basket in an even layer with slight gap in between each piece (you may have to do 2-3 batches if you have a basket air fryer). You don’t have to use any oil, but they will stay pale in colour if you don’t and they won’t go quite so crispy as with using oil. If you are happy to use oil, spray all the chicken pieces both sides - 2-3 sprays each side or each tender. The more you do the browner and crispier they will go. Then transfer them to your air fryer and fry for 10 minutes, turn over and cook for another 10 minutes or until cooked through.

Notes: Baked Buttermilk Chicken Tenders, You can easily double this recipe if you are entertaining friends and family. You will need just need a second extra large baking tray/sheet and space …

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crispy baked buttermilk chicken tenders

Buttermilk Chicken Tenders

Extra crispy, juicy, and tender buttermilk chicken tenders that are so easy to make at home using a few simple ingredients.
Provided by: Diana
Total time: 60 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

2 pounds chicken tenderloins (about 18 in total, they're called mini chicken fillets in the UK)
oil (for frying)
1 cup buttermilk
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup all-purpose flour
1 cup panko breadcrumbs
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika

Nutrition:

How to cook:

In a large bowl, combine the buttermilk with salt and pepper.
Add the chicken tenders to the buttermilk mixture, give everything a quick mix, cover with plastic wrap and chill for 30 minutes and up to 2 hours.
In a shallow dish, combine the flour with panko, and seasonings.
Remove each chicken tender from the buttermilk, shake off any excess and dip in the flour mixture.
Press the chicken into the flour, lightly shake off any excess and fry.
To fry, heat about 3 inches of oil in a dutch oven. When it reaches 350°F/180°C, drop the chicken tenders into the hot oil away from you so it doesn't splatter.
Fry in batches for 5-6 minutes or until golden brown. The chicken is ready when the internal temperature is 165°F/74°C.
Drain on a wire rack or paper towels and serve with a dipping sauce and fries.

Notes: Kona K's Healthy Oven-Baked Buttermilk Chicken, Spray baking tray with non-stick cooking spray. Combine buttermilk, 1 teaspoon of garlic powder and hot sauce in shallow bowl. Stir well. Combine …

Crispy Baked Buttermilk Chicken Tenders

Chicken tenders marinated in buttermilk and spices then breaded and baked until crispy.
Provided by: Frankie
Total time: 510 minutes
Yields: 4 servings
Cuisine: American/Global
Number of ingredients: 8

Ingredients:

How to cook:

Step 1
Make a marinade by mixing together the buttermilk, garlic, onion, paprika, cayenne, and 1 tsp salt in a large container. Submerge the chicken tenders in the marinade and flip around a few times to coat. Cover the container and refrigerate for 8 hours.
Step 2
Preheat the oven to 400°F. Set out 2 baking sheets and place a wire baking rack onto each one, set aside.
Step 3
Mix the breadcrumbs with 1 tsp salt and 1/2 tsp pepper then spread out in a shallow dish. One at time pull out o chicken tender, shake off any excess marinade then roll in the breadcrumb mixture lightly pressing the breadcrumbs to the chicken to help them adhere. Place the breaded chicken tender on the wire rack and then bread the remaining chicken tenders the same way.
Step 4
Bake the tenders in the preheated oven for 15 to 18 minutes or until chicken is cooked through (165°F).

Notes: Oven-Baked Buttermilk Chicken Strips, Instructions Combine the marinade ingredients and marinate the chicken tenders in the fridge for 30 minutes. Over …

How To Make Buttermilk Chicken Tenders

Learn how to make the best damn buttermilk chicken tenders ever. Golden, delicious flour based breading crisps around buttermilk marinated chicken strips.
Provided by: Recipe Teacher
Total time: 23 minutes
Cook time: 8 minutes
Prep time: 15 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

2 boneless skinless chicken breasts (4oz each)
2 cups all purpose flour
2 eggs
1 cup buttermilk
1 tablespoon season salt
1 tablespoon paprika
1 tablespoon parsley flakes
Vegetable oil (about 2 cups)

How to cook:

Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer.
Carefully remove chicken from oil and drain on paper towels.

Notes: Easy Baked Chicken Tenders Recipe, Step 2. Place egg in a shallow dish. Place panko, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Step 3. Dip …