Foolproof Oven Fried Chicken Tenders
Prep time
Cook time
Total time
All you need is 5 ingredients and 30 minutes to make the easiest and crispiest oven fried chicken you’ll ever eat! Crunchy outside and tender within, this healthier fried chicken is a winner!
Recipe type: Main
Cuisine: Modern
Serves: 4
  • 400 gr boneless skinless mini chicken breast fillets (or large chicken breast evenly sliced)
  • 250 ml buttermilk (see notes for homemade buttermilk)
  • sea salt and black pepper, to taste
  • 120 gr cornflakes
  • 2 tbsp panko breadcrumbs
  • 60 ml extra-virgin olive oil
  • 1 tsp ground cayenne pepper (optional)
  • ½ tsp ground garlic (optional)
  • ½ tsp dried oregano
  • sea salt and black pepper, to taste
  1. In a large casserole dish, pour the buttermilk and season with salt and pepper.
  2. Place the chicken in the buttermilk and mix until evenly coated. Cover and place in the fridge for 1-2 hours or overnight.
  3. Preheat oven to 180 C /365 F and arrange a baking tray in the middle shelf.
  4. Place cornflakes, panko, olive oil, spices (if using) in a food processor, and season with salt and pepper to taste. Mix until finely crumbled and place in a large bowl.
  5. Shake off the excess buttermilk from the chicken, then dip each piece in the cornflakes mixture and coat evenly, patting with fingers to make the crumbs stick.
  6. Cover the hot baking tray with parchment paper, spray with a little olive oil and arrange the chicken tenders over it.
  7. Bake for 20 minutes, or until the chicken internal temperature reaches 73°C / 165°F.
  8. Take the chicken out of the oven and serve immediately with your favorite dips.
* To make homemade buttermilk: In a large bowl place 250 ml of milk and mix in 1 tablespoon of fresh lemon juice. Allow to sit for 5 min and use as needed.
Recipe by The Petite Cook at