Oven-Baked Buttermilk Fried Chicken Tenders
These oven-baked buttermilk fried chicken tenders have that craveable crunch without all the grease! They are so simple to make using my 3 step coating method and baking them on a sheet pan. You’ll never go back to frying chicken in oil. This recipe is that dang good! This recipe post includes a video tutorial so you can make it alongside me, step-by-step!
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information. I NEVER use AI (artificial intelligence) to create content for Plum Branch Home. Recipes, blog posts, photos, videos, podcasts, social media content: everything is made from scratch by me, Molly LaFontaine. After developing my recipes, they’re tested 2x by my husband, Tyler, and I before publishing. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
Fried chicken, of any kind, is one of my favorite foods. I make it all the time but in the oven instead of frying it in oil. I’ve been perfecting my recipe for over 2 years now, trying to get the perfect crunch. After finally achieving my goal, I knew I had to share it with you here on the blog!
If you like spicy food, you’ve got to try my Nashville Hot chicken bites recipe! It’s got the same crunch but with a little spice thrown in.
The Best Oven-Baked Buttermilk Fried Chicken Tenders
You’re going to fall in love with this recipe! It took me two years of trial and error to figure out the perfect way to make “fried chicken” in the oven.
I’m so excited to share this recipe with you! I hope it’s one you save and use time and time again.
This recipe is perfect for summer gatherings, your main dish at Easter, the showstopper of your 4th of July celebration, and summer suppers!
What Makes This Recipe Different
There are so many chicken strip and chicken tender recipes online, so here’s why mine is different:
- Simple Steps: The steps are simple using my 3-step method for dredging (aka coating) the chicken, then baking the tenders on a sheet pan. It’s so easy to do!
- Wholesome Ingredients: Each ingredient in this recipe is wholesome and minimal. No need for additives or harmful ingredients.
- Perfect Crunch: The way these tenders are coated and baked creates the perfect crunch.
- Not Greasy: You don’t have to worry about your fried chicken tenders coming out greasy. They’re baked without any kind of oil!
What You’ll Need to Make Buttermilk Fried Chicken Tenders
The ingredients you need are simple!
- boneless, skinless chicken breast
- all purpose flour
- sea salt
- ground black pepper
- buttermilk
- bread crumbs
Ingredient Notes
- Boneless, skinless chicken breast: Instead of using raw chicken tenders, make sure you use a chicken breast and cut it up. The quality is so much better and you don’t have to deal with removing the tendon in each one.
- All purpose flour: I always use an organic, unbleached all-purpose flour, but you can use any version.
- Sea salt: I use sea salt but you can use any kind of salt you prefer.
- Ground black pepper: Ground black pepper gives this recipe the best flavor.
- Buttermilk: When choosing buttermilk look at the ingredient list and make sure there aren’t tons of additives. If you can’t find buttermilk, you can use milk + 1 Tbsp of vinegar to get a similar flavor.
- Bread crumbs: I love using my homemade bread crumbs from our sourdough bread. You can use any but I recommend making them at home!
Kitchen Tools to Use This Recipe
Note: This section contains Amazon affiliate links of items I use and love!
- sheet pan
- bowls for dredging (I love these so much!)
- parchment paper
- tongs
How to Make Buttermilk Fried Chicken Tenders (step-by-step)
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper
Slice the chicken breast into strips (whatever size you desire). I do about 6-7 smaller tenders out of 1 large chicken breast. Set aside.
In a small bowl combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Mix to combine and set aside.
Add bread crumbs, 1/4 tsp salt, and 1/8 tsp pepper into another small bowl. Mix to combine. Set aside.
In a third bowl, whisk together buttermilk, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.
Place the bowls of chicken, dry mixture, wet mixture, breadcrumbs, and sheet pan in a line so everything is set up.
Dredge each strip of chicken by dipping it in the flour mixture, shaking excess off.
Then dip it into the wet mixture ensuring all sides are coated. Let excess drip off.
Finally, dip the chicken in the bread crumbs ensuring it is completely coated.
Place the dredged chicken on the sheet pan. Repeat until all strips are breaded. Make sure they aren’t touching on the pan.
Bake for 25 minutes or until fully baked and crunchy. Sprinkle a little extra sea salt over the top of the chicken and enjoy!
Video Tutorial
My Tips for Making Oven Fried Chicken
- Don’t be afraid to season everything! In this recipe, I have you seasoning every part of the dredging process. It really flavors the chicken tenders.
- Bake it hot: You want to bake oven fried chicken at a high heat so it gets nice and crunchy.
- Don’t skip the buttermilk. The buttermilk adds an amazing flavor to this recipe. I don’t recommend substituting it if possible.
Sides to Serve with Oven Fried Chicken Tenders
You can serve just about anything with oven fried chicken! Here are a few of our favorite sides:
- Old-Fashioned Baked Mac and Cheese
- Cheesy Hash Brown Casserole From Scratch
- Old Fashioned Mashed Potatoes Recipe From Scratch
- Sheet Pan Lemon Potatoes Recipe
- Easy Hawaiian Macaroni Salad From Scratch
How to Store Leftovers
You can store leftover buttermilk fried chicken in the fridge for about 2 days.
However, I highly recommend storing it in a glass freezer-safe container. I love using this one. It will last up to 3 months in the freezer.
When you’re ready to reheat it, just place the frozen chicken on a sheet pan and warm in a 400-degree oven until crunchy.
Best Way to Reheat Oven Fried Chicken
The only way I will reheat fried chicken is in a 400 degree preheated oven until it’s crispy. This keeps the texture and flavor so it tastes like new.
FAQs
In my opinion, yes it is! You’re using only a few wholesome ingredients and the chicken is baked instead of fried. To ensure this recipe is healthier, make sure your buttermilk doesn’t have any additives in it, use wholesome bread crumbs, and sea salt.
My recipe doesn’t use eggs and you can substitute the buttermilk for any kind of milk +.1 Tbsp of white distilled vinegar.
Yes you can, just add 5-10 minutes to the baking time.
More Chicken Breast Recipes
- Authentic Nashville Hot Chicken Sandwich
- Mild Nashville Hot Chicken Nuggets
- Easy Creamy Cajun Chicken Soup
- Chipotle Pineapple Chicken Tacos (sheet pan recipe)
If you made this recipe, give it a 5-star rating below and share a photo of your muffins on social media stories! Be sure to tag @plumbranchhome
Recipe
Oven-Baked Buttermilk Fried Chicken Tenders
Ingredients
- 1 large chicken breast (boneless skinless)
- 1 cup all purpose flour
- 1 tsp salt (I use sea salt)
- 1/2 tsp ground black pepper
- 1 cup buttermilk
- 1 cup bread crumbs (I use homemade sourdough bread crumbs)
Instructions
- NOTE: You can double this recipe as many times as you'd like.
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper
- Slice the chicken breast into strips (whatever size you desire). I do about 6-7 smaller tenders out of 1 large chicken breast. Set aside.
- In a small bowl combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Mix to combine and set aside.
- Add bread crumbs, 1/4 tsp salt, and 1/8 tsp pepper into another small bowl. Mix to combine. Set aside.
- In a third bowl, whisk together buttermilk, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.
- Place the bowls of chicken, dry mixture, wet mixture, breadcrumbs, and sheet pan in a line so everything is set up.
- Dredge each strip of chicken by dipping it in the flour mixture, shaking excess off.
- Then dip it into the wet mixture ensuring all sides are coated. Let excess drip off.
- Finally, dip the chicken in the bread crumbs ensuring it is completely coated.
- Place the dredged chicken on the sheet pan. Repeat until all strips are breaded. Make sure they aren’t touching on the pan.
- Bake at 425 degrees Fahrenheit for 25 minutes or until fully baked and crunchy. Sprinkle a little extra sea salt over the top of the chicken and enjoy!
Video
My mouth is watering just now after looking at those pictures and reading. What a great recipe and I’m overdue for some crispy chicken tenders. I think these would be so tasty with some homemade ranch dressing. Glad I found this and am saving it!
Thank you so much! Oh for sure! My husband loves them in homemade ranch dressing!
You had me at “chicken tenders!” These look fantastic!
Thank you so much! They are so good!
These look like they belong in a magazine and reading this recipe is making me hungry! Love that it’s just a few ingredients too!
Thank you so much for your kind words! That really means a lot!