Buttermilk Parmesan-Panko Chicken Tenders

By Sprig Originals ✓ · cooked up in Sprig

Chicken tenderloins soaked in seasoned buttermilk, then pressed into a Parmesan-and-herb panko crust that shatters when you bite it. Shallow-fry them for the crispest, most golden version, or use the air-fryer and oven routes below — both get real crunch thanks to a quick pre-toast of the panko. A five-minute garlicky marinara turns a kid-favorite into something the adults fight over too.

Ingredients

• 1 1/2 lb chicken tenderloins (about 12), or boneless skinless chicken breasts cut into 1-inch strips
• 1 1/4 cups buttermilk
• 1 tbsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)

• 2 1/2 cups panko breadcrumbs
• 3/4 cup finely grated Parmesan
• 2 tsp dried Italian seasoning
• 1 tsp sweet paprika
• 3/4 cup all-purpose flour
• 2 tsp cornstarch
• 2 large eggs
• 1 tsp kosher salt

• 3 cups vegetable or peanut oil, for shallow frying
• 3 tbsp olive oil or melted butter (for air-fryer/oven route)
• flaky salt, for finishing

• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 pinch red pepper flakes
• 1 1/2 cups crushed tomatoes
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• 6 leaves fresh basil, torn

Instructions

1. In a large bowl or zip-top bag, whisk the buttermilk with 1 tablespoon kosher salt, garlic powder, onion powder, black pepper, and cayenne. Add the chicken tenders, turn to coat, and refrigerate at least 30 minutes and up to 8 hours. (Two hours is the sweet spot.)
2. Make the marinara while the chicken soaks: warm 2 tablespoons olive oil in a small saucepan over medium heat, add the sliced garlic and red pepper flakes, and cook 60–90 seconds until fragrant but not browned. Add the crushed tomatoes, sugar, and 1/2 teaspoon salt. Simmer, partly covered, over medium-low for 10–12 minutes until slightly thickened. Stir in the basil, then keep warm off the heat.
3. Set up a breading station in three shallow dishes: (1) flour whisked with cornstarch; (2) eggs beaten with 2 tablespoons of the buttermilk marinade until smooth; (3) panko tossed with Parmesan, Italian seasoning, paprika, and 1 teaspoon kosher salt. Rub the panko mixture between your fingers for a few seconds to break up the largest flakes.
4. Lift a tender from the buttermilk, letting excess drip off, and dredge in the flour, pressing to coat. Shake off the excess, dip in egg, then bury it in the panko and press firmly with your palm so the crumbs really stick. Set on a wire rack. Repeat with the rest, then let the breaded tenders rest on the rack 10 minutes — this glues the crust on.
5. SHALLOW-FRY ROUTE (crispiest): Pour the oil into a 10- to 12-inch heavy skillet or Dutch oven to a depth of about 3/4 inch and heat over medium-high to 350°F (175°C) on a thermometer. Fry the tenders in batches of 3 or 4, without crowding, for 3 to 4 minutes per side until deep golden and an instant-read thermometer in the thickest tender reads 165°F (74°C).
6. Transfer fried tenders to a clean wire rack (not paper towels) and sprinkle immediately with flaky salt. Let the oil return to 350°F between batches — it drops fast — and skim any loose crumbs.
7. AIR-FRYER ROUTE: Toast the panko mixture first for real color: spread it on a dry skillet over medium heat and stir 3 to 4 minutes until sandy-gold, then cool before breading. Bread the tenders as above, mist or brush both sides with olive oil, and air-fry at 400°F (205°C) in a single uncrowded layer for 10 to 12 minutes, flipping at the 7-minute mark, until 165°F (74°C) inside.
8. OVEN ROUTE: Heat the oven to 425°F (220°C) with a rack in the upper third. Use the same pre-toasted panko, set a wire rack inside a rimmed baking sheet, and lightly oil the rack. Arrange the breaded tenders with space between them, brush or drizzle the tops with olive oil or melted butter, and bake 18 to 22 minutes, without flipping, until the crust is crisp and the centers hit 165°F (74°C).
9. Pile the tenders on a warm platter, shower with a little extra grated Parmesan and torn basil, and serve with the marinara alongside for dipping.
10. Rest the tenders 3 minutes before serving — hot enough to steam, cool enough that no one burns their mouth on the first bite.

Chef's tips

Nutrition (per serving, estimated)

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