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!
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
Notes
If you can't find buttermilk you can use any kind of milk + 1 Tbsp of white distilled vinegar.
Please see blog post for all kinds of helpful tips and storage information. You can double this recipe as many times as you’d like.
Did you make this recipe?
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This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).
Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!