Crispy Parmesan Buttermilk Chicken Tenders
The ultimate comfort food, Crispy Parmesan Buttermilk Chicken Tenders are the perfect combination of crispy and juicy. This easy weeknight dinner will have everyone asking for seconds. Don't miss out on these delicious tenders tonight!
Equipment
- Skillet
- Frying Pan
- Whisk
- Air Fryer
- Oven
- Baking Sheet
Ingredients
- 2 boneless skinless chicken breasts
- ¾ cup buttermilk
- ¾ teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons butter
- 1 ½ cups panko breadcrumbs
- ¼ teaspoon smoked paprika
- ¾ teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup ground Parmesan cheese
- 2 large eggs
- ½ cup all-purpose flour
- Honey mustard sauce, barbecue sauce, or Ranch dressing for dipping
Instructions
- First, use a chef’s knife to trim any excess fat from the chicken breasts. Cut them into tenders, about five strips per breast. This not only helps with even cooking but also makes for perfect bite-sized pieces that will be easy to enjoy.
- Next, tap the thicker parts of the tenders gently with the flat part of the knife to even out their thickness. Aim for about a half-inch or less; this ensures they cook evenly and don’t dry out.
- Now, let’s create the marinade! In a bowl or a jar with a fitted lid, combine the buttermilk, half of the Worcestershire sauce, and half of the kosher salt, black pepper, and smoked paprika. This mixture will tenderize and flavor the chicken beautifully.
- Add the chicken tenders into a gallon-sized freezer bag with the marinade and refrigerate for at least six hours or up to overnight. This step is crucial for the best flavor and tenderness.
- When you're ready to cook, melt the butter in a small saucepan over medium heat, being careful to watch as it foams and turns to a golden brown with a nutty aroma. This browned butter will add incredible flavor to the coating.
- Combine the panko breadcrumbs with the browned butter on a plate, tossing until well combined. Then, add in the Parmesan cheese and toss again. This mixture will create a deliciously crunchy coating.
- In a shallow bowl, whisk the eggs with the remaining Worcestershire sauce. On another plate, toss the flour with the remaining salt, pepper, and smoked paprika to prepare for dredging the chicken.
- Drain the chicken from the marinade and discard the buttermilk. Using tongs, take one tender at a time and dredge it in the flour, then dip it in the egg mixture, and finally coat it thoroughly with the panko mixture.
- Position an oven rack in the upper third of the oven and preheat it to 375°F. Lightly brush a wire rack with oil and place it on a rimmed baking sheet. This setup will allow air to circulate around the chicken, making it crispier.
- Place the crumb-coated chicken on the prepared rack, repeating the process with the remaining chicken. Bake for about 18 to 20 minutes, or until the panko is pale golden and the chicken is cooked through. For an extra crispy finish, you can broil the chicken for a couple of minutes.
- If you prefer using an air fryer, preheat it to 400°F. Place the chicken tenders in the basket in batches, ensuring they’re not overcrowded. Cook for about 13 to 15 minutes, flipping them halfway through for even crispiness.
- Finally, serve your Crispy Parmesan Buttermilk Chicken Tenders with your favorite sauces such as honey mustard, barbecue sauce, or Ranch dressing for dipping. Enjoy!
Notes
- Tip 1: Leftover tenders can be stored in an airtight container in the fridge for up to three days.
- Tip 2: For longer storage, freeze the cooked tenders for up to two months. Reheat from frozen at 350°F for about 20 to 25 minutes.
- Tip 3: Experiment with different spices such as garlic powder or cayenne for an extra kick.
- Tip 4: Serve them in a wrap with fresh veggies or on a salad for a healthy twist.
- Tip 5: Prepare a double batch for meal prep; they’re great to have on hand!