Crispy Chicken tenders with Parmesan Buttermilk

Really healthy and surprisingly crispy, these juicy chicken tenders are crisped with Parmesan a panko and crunch with directions for baking or cooking in the air fryer.

 

Whether you’ve had McDonald’s chicken tenders, chicken nuggets, chicken strips, or chicken fingers, the question has always been who has the best, and whether you can actually get a good and juicy, crispy piece of chicken without deep fat frying them in a tub of oil that only loads on the calories and the greasy bites. Because while there are times for enjoying a crunchy piece of finger-licking' good fried chicken, weeknight dinners that need to be ready quickly and with minimal mess isn’t exactly that time.

 

But unlike the deep-fried variety, this buttermilk chicken tender recipe made with panko and a bit of Parmesan cheese delivers two wholesome methods to achieve that crispy, crunchy bite by simply baking or air frying for any fast weeknight meal. And they’re so good you just might break them out for the weekend too.

 

How to Make Baked Crispy Chicken Tenders

Getting a crispy baked chicken can be a challenge. First, use Japanese panko in lieu of breadcrumbs. The flakier panko keeps the dredged coating crispier compared to regular, finer bread crumbs. my tip to add browned butter to the panko crumbs helps create a more golden crust when baked.

 

I added another layer of flavor by adding Parmesan cheese to the mix for good measure.

 

To make sure the chicken breasts are juicy and tender, a buttermilk marinade tenderizes the strips and is best if allowed to soak overnight.