Crispy Chicken Tenders: A Delicious Homemade Delight

Ingredients

Main Ingredients

• 1 lb chicken breast tenders (about 8 pieces)
• 1 cup buttermilk
• ½ cup all‑purpose flour

Coating & Crunch

• 1 cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp smoked paprika

Sauce/Glaze

• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• ¼ tsp red pepper flakes (optional)

Seasonings & Extras

• Salt and freshly cracked black pepper, to taste
• 2 tbsp vegetable oil (for oven‑baking)
• Fresh chives, finely sliced (for garnish)

Instructions

Breading the Tenders

1. Dredge in Flour. Remove each tender from the buttermilk, letting excess drip off, then roll it in the seasoned flour. This first dry coat absorbs any remaining moisture, forming a base that helps the second coating stick.
2. Second Dip in Buttermilk. Return the flour‑coated pieces to the bowl of buttermilk for a quick second dip. The additional moisture creates a sticky surface that locks the breadcrumb mixture in place.
3. Coat with Panko Mix. Press each tender firmly into the panko‑Parmesan blend, ensuring an even coverage on all sides. A gentle patting motion helps the crumbs adhere without falling off during cooking.