The two of us often judge a restaurant by the quality (and sometimes greasiness) of their Chicken Tenders. Aren’t they so so good?! Well, if you want to make them at home, but don’t have a deep fryer or an air fryer, try this version. They’re crispy and actually healthier! (but you don’t have to tell anyone!)
These were actually served with Zucchini noodles and a little marinara. Yum!
And with my new Advantium Oven from Gerrit’s Appliance, they were done SUPER quickly and I didn’t have to heat the big oven!
1 pound chicken tenders
1 cup buttermilk (I skipped)
1 cup Panko breadcrumbs (also called Japanese breadcrumbs)
1/3 cup shredded Parmesan cheese
Salt and pepper to taste
2 tablespoons butter, melted
Place chicken in a zip top gallon size bag. Pour the buttermilk in the bag and evenly distribute it over the chicken. Push the air out of the bag and seal. Let the chicken soak in the buttermilk for 15 to 30 minutes in the refrigerator.
Preheat oven to 425 degrees. Line a baking sheet with parchment paper or coat with cooking spray.
Combine Panko, Parmesan, salt and pepper in a pie dish or other container. Dredge chicken tenders in the breadcrumb mixture until they are evenly coated. Place the breaded chicken on the baking sheet. Drizzle each piece of chicken with melted butter.
Bake chicken for 15-20 minutes, until golden brown.
Serve with your favorite dipping sauce or lemon wedges. Or as a yummy chicken Parmesan dish with a little marinara!