Baked Chicken Tenders

Name: Baked Chicken Tenders
Prep time: 15 min
Cook time: 25 min
Total time: 280 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ½ lb Chicken Tenders (1 1/2 pounds (700g) chicken tenders (or chicken breast, cut into strips)); 1 ½ cup Buttermilk (1 cup buttermilk + 1/2 cup buttermilk); 3 ½ tbsp Ranch Seasoning (2 tablespoons ranch seasoning mix, divided + 1 1/2 tablespoons ranch seasoning mix); 1 cup All-Purpose Flour (1 cup all purpose flour); 1 piece Egg (1 large egg); 3 tbsp Whole Milk (3 tablespoons milk or water); 1 ½ cup Corn Flake Crumb (1 1/2 cups corn flake crumbs); ½ tsp Table Salt (1/2 teaspoon salt); ½ tsp Black Pepper (1/2 teaspoon pepper); ½ cup Parmesan Cheese (1/2 cup finely shredded parmesan cheese); ½ cup Sour Cream (1/2 cup sour cream); 1 tbsp Sriracha (1 tablespoon sriracha sauce)

Baked Chicken Tenders - Main Course (Italian)

280 minItalian

Servings4

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Steps

1In a 9”x13” baking dish, whisk together the buttermilk and 1 tablespoon of the ranch seasoning.
2Place the chicken tenders in the buttermilk mixture, making sure they are covered in the buttermilk.
3Cover the dish tightly and refrigerate for 3-4 hours, or overnight.
4Preheat the oven to 375 degrees F.
5Lightly spray a cooking sheet with non-stick cooking spray and set aside.
6In a shallow bowl, whisk together the flour and the remaining tablespoon of ranch seasoning.
7In a second bowl, whisk together the egg and milk or water.
8In a third bowl, mix together the corn flake crumbs, salt, pepper, and parmesan cheese.
9Working with one piece of chicken at a time, let the buttermilk drip off the chicken and then dip it in the flour mixture, turning it to coat, and shake off the excess.
10Then dip the chicken in the egg wash, and then the crumbs, turning it to coat both sides.
11Place the coated chicken on the baking sheet and repeat with all the chicken pieces. Lightly spray the tops of the chicken tenders with cooking spray, and bake for 20-25 minutes, flipping once, or until they are cooked through and golden. The internal temperature of the chicken should be 165F.
12In a small bowl, combine the buttermilk, sour cream, ranch seasoning, and sriracha, and refrigerate until ready to eat.