Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time:
15 Mins
Total Time:
20 Mins
Yield:
Serves 4 (serving size: 2 tenders)

We call for chicken breast tenders here to keep things easy, but you can also use skinless, boneless chicken breasts (which are less expensive). Just cut each breast lengthwise into 3 strips. (Cost for 4: $8.61)

How to Make It

Step 1

Preheat oven to 425°. Combine first 7 ingredients in a medium shallow dish.

Step 2

Combine buttermilk and egg in another shallow dish.

Step 3

Dip chicken in buttermilk mixture.

Step 4

Dredge chicken in flour mixture.

Step 5

Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 3 minutes on each side or until browned.

Step 6

Transfer chicken to a baking sheet coated with cooking spray. Bake at 425° for 5 minutes or until chicken is done.

Step 7

3 Ways to Riff: • Cut chicken into bite-sized pieces for nuggets. • Use skinless, boneless chicken thighs, cut into strips, for richer flavor. • Try the breading on tilapia for homemade fish sticks.

Also appeared in: All You, April, 2015

Ratings & Reviews

jbbingham's Review

jbbingham
February 18, 2015
Great non-fried "fried chicken" recipe! Halved the garlic powder and added a little panko crumbs to the breading mixture--plenty of flavor and a bit more crisp. Used sour cream + milk to sub for buttermilk and used egg substitute instead of whole egg for wash--worked great, chicken very moist. Browned in oven-going skillet so no need to transfer to baking sheet to finish off. Served on bed of spring mix & spinach with chopped Granny Smith apple, bacon crumbles and dried cranberries, topped with honey dijon dressing. Husband loved it!!

Really good

gcatkids
March 24, 2015
The whole family loved these; especially my extremely picky 6yo. I used corn flour instead of corn meal for a finer texture and added more salt than it called for. I will make this again - frequently!

gcatkids's Review

Marilyn
February 11, 2015
Delicious flavor, although next time I will pan fry until cooked through and skip the baking as I think the batter didn't hold up to it very well. I skipped the cornmeal because I didnt have any on hand and subbed milk for the buttermilk. Really quick and easy to make. Served with lemon rice