Baked Chicken Tenders

baked chicken tenders

These baked chicken tenders are crisp, well-seasoned and delicious. Almost as good as the real thing!

Baked Chicken Tenders
Prep and Cool time
Cook time
Total time
Recipe type: Entree
Yield: 4 servings
  • 1 lb. (8 pieces) raw chicken tenders
  • 1 cup low-fat buttermilk
  • Olive oil cooking spray
  • 4 whole-wheat sandwich bread slices, lightly toasted
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  1. Marinate the chicken tenders in buttermilk for 30 minutes, in the fridge.
  2. Preheat oven to 450 degrees F. Prepare a roasting pan by lining the bottom with foil and spraying the roasting rack with nonstick spray.
  3. Process the toasted bread slices in food processor into breadcrumbs. Add the salt, garlic powder, onion powder, paprika, cumin, black pepper and cayenne. Process to combine.
  4. Remove the chicken tenders from the buttermilk. Dredge in the breadcrumb mixture, pressing to adhere.
  5. Place the coated chicken tenders on the prepared roasting rack and spray with olive oil spray.
  6. Bake 8 minutes, then turn to the other side, spray some more, and bake 7 more minutes, until crisp and golden on the outside, and juicily cooked through on the inside.
Adapted from Chicken Recipes.
Nutrition Per Serving
Calories: 210; Fat: 3g; Carbohydrates: 13g; Sugar: 3g; Sodium: 503mg; Fiber: 2g; Protein: 29g

Baked Chicken Tenders

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