Forget the fryer, these baked chicken tenders are packed with flavor. They’re not the simplest thing to make but it’s well worth it. It starts off with an hour long soak in buttermilk, one of the rising stars in flavors at this time.
Then they are breaded in a mix of garlic and onion powder and finished off in the oven for a healthier alternative to frying.
These are like the grown up version of chicken nuggets with the refined taste of dijon really coming through in the finished product.
Give it a try and let us know what you think!
Buttermilk Marinade (see below)
1 lb raw chicken tenderloins, cut into strips
3 egg whites
1 Tablespoon Dijon mustard
3 cups panko breadcrumbs
1 Tablespoon paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon salt
Buttermilk Marinade
1 qt. buttermilk
2 Tablespoon kosher salt
1 Tablespoon paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
Combine all ingredients and mix thoroughly.
Steps
- Preheat convection oven to 350°F.
- Prepare marinade; marinate chicken tenderloins for 1 hour.
- Remove chicken from marinade and drain well.
- In small bowl, mix together egg whites and mustard.
- Dredge chicken in egg mixture; coat evenly and well.
- In another bowl, combine breadcrumbs, paprika, garlic, salt, and onion powders and mix well.
- Toss chicken in breadcrumb mixture; shake off excess crumbs.
- Bake chicken on sprayed sheet pans until chicken is golden brown and internal temperature is at least 165°F.
- Serve immediately.