Crunchy, baked chicken tenders coated in taco-spiced cheddar panko crumbs with a homemade ranch dressing for dipping.
Buttermilk comes into play twice here, once for the dressing and again for the marinade. Marinating the tenders in buttermilk for a few hours makes them fork tender and juicy.
Do you hate buying buttermilk only to have it go to waste? Here’s the solution! Powdered buttermilk. Look for it in your market’s baking aisle. Cup for cup it’s cheaper than liquid buttermilk and is super convenient. I always have it on hand for baking, making dressings and working magic on chicken.
Even though the chicken tenders aren’t fried they’re plenty crunchy! If you wanted to you could deep fry them. But I wouldn’t.
Why mess with a good thing?
Crunchy, baked chicken tenders coated in taco-spiced cheddar panko crumbs with a homemade ranch dressing for dipping.
Ingredients
Instructions
- A few hours before cooking marinate the chicken tenders in buttermilk, cover and refrigerate. Make the dressing too and refrigerate.
- When ready to cook set up a dredging station.
- In a small bowl mix chile powder, cumin, paprika, onion powder, garlic powder, 1/2 teaspoon salt and a few generous cracks of black pepper.
- In a wide, shallow dish with short sides mix the flour with half of the spice mixture.
- In a seperate, wide shallow dish with short sides mix the cheese with the panko crumbs and half of the spice mixture.
- In a bowl whisk the eggs and milk together. Season with salt and pepper.
- Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick spray.
- Remove chicken from buttermilk; allow excess to drain off.
- Use tongs to coat chicken with flour, then egg then cheesy panko crumbs - patting them on if needed. Place on baking sheet.
- Repeat until all the chicken is coated.
- Bake until chicken is golden brown and cooked through (internal temperature of 165 - 174 F.) Serve with buttermilk ranch dressing for dipping.
Ingredients
Instructions
- In a medium mixing bowl whisk together the mayo and sour cream, slowly whisk in buttermilk until you reach a consistency you like, adding more than specified if needed.
- Whisk in garlic, vinegar, parsley, chives and dill. Season to taste with salt and pepper. From here you can tweak it to your own individual taste by adding more sour cream, mayo, vinegar or herbs.


















My mouth is watering!! Definitely going to keep this recipe & pin this to my pinterest if you don’t mind :)
Aimee recently posted..Delicious Banana Malt Smoothie.
They look wonderful…..
I have tried leaving comments on a few of your posts and I get a message that its not working…
Norma recently posted..CHILLED CREAMY CARROT + SWEET POTATO SOUP
i’d love to have these for dinner tonight!
Jenn and Seth (@HomeSkilletCook) recently posted..Soba Noodles with Zucchini Ribbons
These chicken tenders Reeni definitely are right up my alley! The flavors combined in these are so bold and beautiful!
Katerina recently posted..Greek Pasta Salad
It looks so crispy and wonderful :D
I love the colour my friend, gorgeous!
Cheers
CCU
Choc Chip Uru recently posted..Simple Pleasures Of Life