Instructions
Step 1. Marinate the chicken:
- In a bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper.
- Add chicken tenders, toss to coat, cover, and refrigerate for at least 30 minutes (or overnight for maximum flavor).
Step 2. Preheat the oven:
- Set oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly spray with oil.
Step 3. Prepare crispy coating:
- In a dry skillet over medium heat, toast panko breadcrumbs with olive oil until golden, about 3–4 minutes.
- Transfer to a bowl and mix with Parmesan, paprika, oregano, salt, and pepper.
Step 4. Dredge the chicken:
- Set up a dredging station: one bowl with flour, one with beaten eggs, and one with the seasoned breadcrumbs.
- Remove chicken from marinade. Dredge each strip in flour, dip into egg, then press firmly into breadcrumb mixture to coat evenly.
Step 5. Bake:
- Place coated tenders on the wire rack. Lightly spray tops with cooking oil.
- Bake for 18–22 minutes, flipping halfway through, until crispy and cooked through (internal temp: 165°F or 74°C).