Crispy Oven Baked Buttermilk Chicken Tenders Food

CRISPY OVEN BAKED BUTTERMILK CHICKEN TENDERS

Steps:

• In a mixing bowl, add 1 cup buttermilk, ½ tsp paprika, ½ tsp garlic powder, ¼ tsp cayenne pepper, and whisk well. Add 2 pounds chicken tenders and submerge them into the mixture. Cover the bowl and refrigerate for at least one hour or overnight.
• When ready to cook, preheat the oven to 375°F. Place a wire rack on a baking sheet and spray or brush it with oil. Set aside.
• In a baking sheet, add 1 ½ cups breadcrumbs, and 2 tbsp melted butter, and stir together. Add ½ cup grated Parmesan cheese and stir again.
• Transfer it to the oven and toast for about 10-15 minutes, or until it's golden color. Then take it out of the oven and let cool off.
• Take the marinated chicken out of the refrigerator.
• Prepare 3 dishes. 1st with all-purpose flour, 2nd with whisked eggs, 3rd with toasted breadcrumbs mixture.
• First, take one chicken tender from the marinade and shake off the excess liquid. Dredge it first into the flour on both sides, then whisked eggs, then breadcrumb mixture.
• Place on the baking sheet with wire rack. Repeat the same process with the rest of the chicken.
• Bake at 375°F for about 20 minutes or until the internal temperature of the meat is 165°F.

EASY BAKED CHICKEN TENDERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
• Spray each chicken tender with cooking spray 2 times.
• Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

OVEN-BAKED CRISPY CHICKEN TENDERS

Steps:

• Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray lightly with cooking spray. Set aside.
• In a medium bowl, combine the garlic, spices, and buttermilk. Add the chicken and turn in the marinade. Cover and refrigerate one hour.
• Place the cornflake crumbs on a plate. Drain the chicken tenders. Pick up a chicken tender with one hand, and turn it in the cornflake coating, using the other hand to gently press additional coating onto the sides. Place on the baking sheet and repeat.
• Bake, in a single layer, until firm, about 15 minutes.

TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN

Steps:

• Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
• Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
• Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
• Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
• Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
• Bake the chicken:
• Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
• Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
• Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.

BUTTERMILK CHICKEN TENDERS

Steps:

• 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.

OVEN-FRIED BUTTERMILK CHICKEN

Steps:

• PREP: Heat oven to 425F.
• CLEAN: Wash hands.
• Place buttermilk in shallow dish.
• On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
• Dip chicken in buttermilk to coat completely.
• Dredge in flour mixture to cover completely.
• Place on clean sheet of waxed paper.
• In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
• Place chicken skin side down in pan.
• CLEAN: Wash hands.
• Notes: CHILL: Refrigerate leftovers immediately.
• Chicken may also be deep-fried.
• COOK: Bake chicken at 425F for 30 minutes.
• Carefully turn chicken over.
• Bake 30 minutes more or until internal juices of chicken run clear.
• (Or insert instant-read meat thermometer in thickest part ot chicken).
• (Temperature should read 170°F for white meat, 180°F for dark meat).

BUTTERMILK PANKO-CRUSTED OVEN FRIED CHICKEN

Steps:

• Marinate chicken in buttermilk, thyme, cayenne, and garlic powder for 4 hours or overnight.
• Preheat the oven to 400 degrees.
• Mix the panko crumbs with the all-purpose seasoning. Panko bread crumbs really make this chicken, so don't substitute if possible.
• Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture.
• Place breaded chicken on a foil-lined baking sheet.
• Spray chicken with a little non-stick spray.
• Bake for 25-30 minutes, until coating is crispy and juices run clear.