Chicken Tenders
These Baked Chicken Tenders are juicy on the inside, crispy on the outside, and so easy to make. Kids and adults alike will go nuts for these!
Servings: 4 people
Calories: 293kcal
Ingredients
- 1/4 cup buttermilk
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound chicken tenderloins
- 1/2 cup all purpose flour
- 2 (1 oz packets) dry ranch seasoning mix
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan
Instructions
- In a large bowl, mix together buttermilk, lemon juice, salt, and pepper.
- Add in chicken, then stir to combine.
- Let marinate at room temperature for 30 minutes. If you're going to marinate longer, cover the bowl with saran wrap and place it in the fridge for up to 8 hours.
- Preheat oven to 425 degrees F and line a baking sheet with a silicone baking mat. Set aside.
- Mix together flour and ranch seasoning on one plate.
- Whisk eggs on another plate.
- Mix panko and parmesan on a third plate.
- Drain chicken.
- Working with one chicken tenderloin at a time, fully cover the tenderloin in the flour/ranch mixture, then whisked egg, and then panko/parmesan mixture.
- Place onto prepared baking sheet, then repeat with remaining tenderloins.
- Spray the tops with cooking spray.
- Bake in preheated oven for 15-20 minutes, or until the panko is golden-brown and the chicken is cooked through.
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Nutrition
Calories: 293kcal | Carbohydrates: 14g | Protein: 35g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 178mg | Sodium: 812mg | Potassium: 535mg | Fiber: 1g | Sugar: 2g | Vitamin A: 302IU | Vitamin C: 7mg | Calcium: 203mg | Iron: 2mg