Crispy Oven Fried Chicken Tenders
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
30 mins
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Servings
4
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Course
Main Course
Crispy Oven Fried Chicken Tenders
Description
This recipe involves soaking chicken breast pieces in buttermilk for one to two hours or overnight to tenderize and flavor the meat. The coating combines finely crushed cornflakes and panko breadcrumbs with olive oil to enhance crispness, and optional spices like cayenne pepper, garlic powder, and oregano add subtle heat and herbaceous notes. Shaking off excess marinade before coating is key to good adhesion.
Baked at 180°C (365°F) on an oiled parchment-lined baking tray, the tenders cook through with a crunchy crust and moist meat inside. The method avoids deep frying, making the process simpler and less oily but still delivers satisfying texture contrasts.
These chicken tenders are served immediately for best texture and pair well with various dipping sauces. They adapt easily to homemade buttermilk using lemon juice and milk for convenience.
Ingredients
- 400 g chicken breast or large chicken breast evenly sliced, boneless skinless mini fillets
- 250 ml buttermilk see notes for homemade buttermilk
- salt to taste, sea salt
- black pepper to taste, sea salt
- 120 g cornflakes
- 2 tablespoon panko breadcrumbs
- 60 ml extra-virgin olive oil
- 1 teaspoon ground cayenne pepper optional
- ½ teaspoon garlic optional, ground
- ½ teaspoon oregano dried
- salt to taste, sea salt
- black pepper to taste, sea salt
Instructions
- In a large casserole dish, pour the buttermilk and season with salt and pepper.
- Place the chicken in the buttermilk and mix until evenly coated. Cover and place in the fridge for 1-2 hours or overnight.
- Preheat oven to 180 C /365 F and arrange a baking tray in the middle shelf.
- Place cornflakes, panko, olive oil, spices (if using) in a food processor, and season with salt and pepper to taste. Mix until finely crumbled and place in a large bowl.
- Shake off the excess buttermilk from the chicken, then dip each piece in the cornflakes mixture and coat evenly, patting with fingers to make the crumbs stick.
- Cover the hot baking tray with parchment paper, spray with a little olive oil and arrange the chicken tenders over it.
- Bake for 20 minutes, or until the chicken internal temperature reaches 73°C / 165°F.
- Take the chicken out of the oven and serve immediately with your favorite dips.
Notes
- Make homemade buttermilk by mixing 250 ml milk with 1 tablespoon fresh lemon juice; let stand 5 minutes before using.
User Reviews
Overall Rating
5
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