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

gcatkids
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

jbbingham
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!

This Was A Hit!

Rebecca
March 10, 2019
Made as written.  Chicken tenders were moist but crunchy and the stayed on the meat really well.  Served with a humongous fresh salad with blue cheese crumbles, chopped apples and home made ranch dressing.  Husband RAVED!  Definitely one to make again.

gcatkids's Review

WildeKoechin
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