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Creating chicken tenders from scratch provides several advantages over store-bought options. First and foremost, you have complete control over the ingredients, ensuring both freshness and flavor. Store-bought tenders often contain preservatives and additives that can compromise the taste and nutritional value of the dish. By preparing chicken tenders at home, you can select high-quality ingredients and avoid unwanted chemicals.

Crispy Baked Chicken Tenders with Dip

Discover the mouthwatering delight of Golden Crunch Chicken Tenders, a recipe that redefines this family favorite! With a juicy buttermilk marinade and a crispy coating of panko breadcrumbs and Parmesan cheese, these tenders are sure to impress. Perfect for any occasion, they can be enjoyed as a quick dinner, a party snack, or a cozy late-night treat. Follow this easy step-by-step guide and create a delicious meal the whole family will love!
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Ingredients
  

For the Chicken Tenders:

1 lb boneless, skinless chicken breasts, cut into strips

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika (for added depth)

Salt and freshly cracked pepper, to taste

1 cup all-purpose flour

1 cup panko breadcrumbs

1/2 cup finely grated Parmesan cheese

2 teaspoons Italian seasoning

Cooking spray or a light drizzle of olive oil

For the Dipping Sauce:

1/2 cup mayonnaise

1/4 cup plain Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon honey (for sweetness)

1 teaspoon fresh lemon juice (for brightness)

Salt and freshly cracked pepper, to taste

Instructions
 

Marinate the Chicken: In a large mixing bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, and a generous pinch of salt and pepper. Add the chicken strips, ensuring they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or, for best flavor, overnight.

    Prepare the Coating: Preheat your oven to 425°F (220°C). On a large plate, combine the all-purpose flour with a pinch of salt and freshly cracked pepper. On another plate, mix the panko breadcrumbs with grated Parmesan cheese and Italian seasoning for extra flavor.

      Coat the Chicken: Remove the marinated chicken tenders from the refrigerator and let any excess marinade drip off. Working in batches, first dredge each chicken strip in the flour mixture, shaking off any excess before dipping it into the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere well. Arrange the coated tenders on a baking sheet lined with parchment paper.

        Bake the Tenders: Lightly spray the chicken tenders with cooking spray or drizzle with olive oil to help achieve a crispy finish. Bake in the preheated oven for 20-25 minutes, flipping them halfway through the baking time. They're ready when they are golden brown and reach an internal temperature of 165°F (74°C).

          Prepare the Dipping Sauce: While your chicken tenders are baking, prepare the dipping sauce. In a small bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, honey, fresh lemon juice, and a pinch of salt and pepper. Taste and adjust the seasoning as needed.

            Serve: Once the chicken tenders are out of the oven, golden and crispy, serve them hot alongside the dipping sauce for a delightful crunch and an explosion of flavor!

              Prep Time, Total Time, Servings: 15 min | 45 min | Serves 4