Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into strips (about 1-inch thick)
  • 1/2 cup (120ml) buttermilk
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) onion powder
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) salt
  • 1 cup (120g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 teaspoon (5ml) paprika
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1/4 teaspoon (1.25ml) onion powder
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) olive oil

Instructions:

  1. Cut chicken breasts into strips. If chicken breasts are too thick, you can use a meat mallet to gently pound them to an even thickness.
  2. In a bowl, whisk together buttermilk, Dijon mustard, garlic powder, onion powder, salt, and pepper. Add chicken strips, toss to coat, and let marinate for at least 15 minutes (or up to 4 hours in the refrigerator).
  3. In a separate shallow bowl, combine panko breadcrumbs, Parmesan cheese, paprika, oregano, garlic powder, onion powder, salt, and pepper. Mix well.
  4. Dredge each marinated chicken strip in the breadcrumb mixture, pressing firmly to ensure the breadcrumbs adhere.
  5. Line a baking sheet with parchment paper or a silicone baking mat. Place breaded chicken tenders on the prepared baking sheet in a single layer. Drizzle chicken tenders with olive oil.
  6. Bake in preheated 400°F (200°C) oven for 20-25 minutes, flipping halfway through, or until chicken is cooked through (internal temperature reaches 165°F/74°C) and the breadcrumbs are golden brown and crispy.