Crispy Baked Chicken Tenders with Dipping Sauce

Crispy Baked Chicken Tenders with Dipping Sauce

Dive into deliciousness with this Crispy Baked Chicken Tenders recipe that transforms a classic comfort food into a guilt-free delight! These tenders are marinated in tangy buttermilk, coated in crunchy panko breadcrumbs, and baked to golden perfection, ensuring a satisfying crunch while keeping the calories in check. Perfect for a weeknight dinner or a crowd-pleasing appetizer, these flavorful tenders are sure to win over your family. Plus, learn to whip up a simple, homemade dipping sauce to elevate your meal even more! Enjoy a healthier twist without sacrificing taste!

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Ingredients

For the Chicken Tenders:

1 lb boneless, skinless chicken breasts, cut into strips

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (optional, for heat)

Cooking spray or olive oil

For the Dipping Sauce:

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon honey

1 tablespoon apple cider vinegar

Salt and pepper, to taste

Instructions

Marinate the Chicken:

In a large mixing bowl, combine the buttermilk, garlic powder, onion powder, salt, and pepper. Add the chicken strips, ensuring they are well-coated. Cover and refrigerate for at least 1 hour (or up to 8 hours for better flavor).

Prepare the Breading Station:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In one bowl, place the flour seasoned with salt, pepper, and smoked paprika. In a second bowl, beat the eggs (if using instead of buttermilk) to create an egg wash. In a third bowl, combine the panko breadcrumbs, dried oregano, and cayenne pepper.

Bread the Chicken Tenders:

Remove the marinated chicken from the refrigerator. Dip each chicken strip first into the seasoned flour, shaking off any excess. Then, coat it with the egg wash (if using), and finally, press it into the panko breadcrumb mixture until fully coated. Place the breaded chicken tenders on the prepared baking sheet.

Bake the Tenders:

Once all tenders are coated, lightly spray them with cooking spray or drizzle with a bit of olive oil to promote browning. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through, flipping halfway through.

Make the Dipping Sauce:

While the chicken is baking, whisk together the mayonnaise, Dijon mustard, honey, and apple cider vinegar in a small bowl. Season with salt and pepper to taste. Adjust the sweetness or tanginess according to your preference.

Serve:

Once the chicken tenders are crispy and golden, remove them from the oven and let them rest for a few minutes. Serve the crispy chicken tenders hot with the dipping sauce on the side.

Prep Time: 15 minutes | Total Time: 1 hour 5 minutes | Servings: 4