Ingredients:

  • 1 lb chicken tenderloins
  • 1/2 cup buttermilk
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup Panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 2 tbsp melted unsalted butter

Instructions:

  1. In a medium bowl, whisk together the buttermilk, garlic powder, smoked paprika, salt, and black pepper. Add the chicken strips and ensure they are fully submerged; let sit for 10–15 minutes.
  2. In a second bowl, combine Panko breadcrumbs, all-purpose flour, grated Parmesan cheese, onion powder, and cayenne pepper.
  3. Drizzle the melted butter over the breadcrumb mixture and toss to evenly coat.
  4. Lift chicken from the brine, allow excess to drip off, and press firmly into the crumb mixture until heavily coated.
  5. Preheat oven to 425°F (218°C). Place the breaded tenders on a wire cooling rack elevated above a baking sheet.
  6. Bake for 15–18 minutes until the crust is mahogany-colored and the internal temperature reaches 165°F (74°C).