Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
15 Mins
Total Time
20 Mins
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

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