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?