Crispy Parmesan Buttermilk Chicken Tenders (Baked and Air Fryer)
User Reviews
4
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Prep Time
10 mins
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Cook Time
18 mins
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Additional Time
6 hrs
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Total Time
6 hrs 28 mins
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Servings
4
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Calories
350 kcal
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Course
Main Course
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Cuisine
American
Crispy Parmesan Buttermilk Chicken Tenders (Baked and Air Fryer)
Description
This recipe for Crispy Parmesan Buttermilk Chicken Tenders starts with chicken breasts trimmed and cut into strips, then marinated in buttermilk seasoned with Worcestershire sauce, salt, pepper, and smoked paprika. The marinade tenderizes the chicken and adds a subtle tang. The chicken is coated in a flour-spice mixture, dipped in an egg wash mixed with Worcestershire sauce, and then coated with a breadcrumb mixture combining panko, melted browned butter, and grated Parmesan cheese. Cooking options include baking or air frying, both resulting in a crunchy outside and moist inside.
The browned butter integrates into the panko breadcrumbs, giving a nuttier flavor and enhancing the texture. The tender chicken absorbs the marinade’s spices while the crispy crust provides a satisfying contrast. This recipe allows for practical use as leftovers can be repurposed for salads, wraps, or meals with grains and roasted vegetables.
Serve these tenders hot with honey mustard, barbecue sauce, or ranch dressing for dipping. These versatile chicken tenders can be a main dish or part of a casual meal. Leftovers keep well for three days refrigerated or can be frozen up to two months, reheated carefully from frozen.
Marinate the chicken for at least six hours or overnight for best texture. When melting the butter for the panko mixture, watch closely for browning and nutty aroma without burning. This step adds depth to the crust. Use freshly grated Parmesan for better flavor intensity.
Ingredients
- 2 chicken breast boneless skinless
- ¾ cup buttermilk
- 1 ½ teaspoons Worcestershire sauce , divided
- ¾ teaspoon kosher salt , divided
- ¾ teaspoon black pepper divided, freshly ground
- ½ teaspoon smoked paprika , divided
- 2 tablespoons butter
- 1 ½ cups panko breadcrumbs
- ¼ cup Parmesan Cheese ground
- 2 egg large
- ½ cup all-purpose flour
- honey mustard sauce for dipping, or barbecue sauce, or Ranch dressing
Instructions
- Use a chef's knife to trim the fat from the chicken breasts and cut into tenders, about 5 per breast. Tap the thicker parts of the tenders with the flat part of the knife to even the thickness, about ½ inch at most.
- In a bowl or jar with a fitted lid, combine the buttermilk with half of the Worcestershire sauce, and half of the salt and pepper and paprika. Add to a gallon freezer bag with the chicken and refrigerate for at least 6 hours or up to overnight.
- Melt the butter in a small saucepan over medium heat, watching closely as the butter melts and begins to foam and changes to a golden color with a nutty aroma. Remove the browned butter from the heat and let cook slightly.
- Combine the panko and the butter on a plate, tossing until well combined, then add the Parmesan cheese and toss. 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.
- Drain the chicken and discard the buttermilk. Using tongs, work with one tender at a time and dredge the chicken through the flour to coat, then the egg, and then the panko.
To Bake:
- Position an oven rack in the upper third of the oven and preheat the oven to 375°F. Lightly brush a wire rack with oil and place it on a rimmed baking sheet.
- Place the crumb-coated chicken on the prepared rack. Repeat with the remaining chicken. Bake for 18-20 minutes or until the panko is pale golden and the chicken is cooked through. Finish the chicken under the broiler for a crispier, more browned coating.
To Air Fry:
- Preheat the air fryer to 400°F. Place the chicken tenders in the basket, adding in batches so not to crowd or overlap.
- Cook for 13-15 minutes, flipping the chicken half way through so they're crispy on both sides. Repeat with the remaining tenders.
- Serve with sauces.
Notes
- Making a double batch is convenient for lunches like salads and wraps throughout the week.
- Chicken tenders can be refrigerated for up to 3 days or frozen for 2 months.
- Reheat frozen tenders directly for 20-25 minutes at 350°F until hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 144mg | 48% |
| Sodium | 913mg | 38% |
| Potassium | 379mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 177mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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