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Ingredients
Scale
- Cooking spray
- 1 pound chicken tenderloins
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1–1/2 teaspoons garlic powder
- 1–1/2 teaspoons paprika
- 2 tablespoons mayo
- 2 tablespoons flour
- 1 large egg
- 1 tablespoon dijon-style mustard
- Dipping sauce, optional
Instructions
- Optional marinade: Trim fat and remove tendons from chicken. Marinate chicken in buttermilk for 20 to 30 minutes or overnight. Pat chicken dry after marinating.
- In a shallow bowl, mix panko and Parmesan. In another bowl, whisk the remaining ingredients to form a thick batter. Coat each tender in the batter, then press into the panko mixture, ensuring most of it adheres. Spray one side generously with cooking spray.
- For Air Fryer: Preheat to 400°F. Arrange tenders in a single layer (cook in batches if necessary). Cook for 5 to 8 minutes, flip, spray the other side, and cook for another 5 to 8 minutes until golden and the internal temperature reaches 160°F.
- For Oven: Preheat to 400°F. Spray a large sheet pan generously. Arrange tenders with space between them. Bake for 10 minutes, flip, spray the other side, and bake for an additional 7 to 10 minutes until internal temperature reaches 160°F.
- Prepare dipping sauce if desired and serve hot. Best enjoyed fresh for optimal crispiness.
Notes
For extra flavor, consider marinating the chicken in buttermilk longer.
Ensure tenders are spaced well on the baking sheet to achieve even cooking and crispiness.
Serving these with your favorite dipping sauce can enhance the flavor experience.
- Prep Time: 35 minutes
- Cook Time: 60 minutes
- Category: Main Dishes
- Method: Baking, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 tender
- Calories: 335
- Sugar: 0g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg