Crispy Oven Fried Chicken Tenders
All you need is 5 ingredients and 30 minutes to make crispy oven fried chicken for the whole family -No eggs and flour required!
Serving: 4
Ingredients
- 400 g 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 g cornflakes
- 2 tablespoon panko breadcrumbs
- 60 ml extra-virgin olive oil
- 1 teaspoon ground cayenne pepper, optional
- ½ teaspoon ground garlic, optional
- ½ teaspoon dried oregano
- sea salt and black pepper, to taste
Instructions
- In a large casserole dish, pour the buttermilk and season with salt and pepper.
- Place the chicken in the buttermilk and mix until evenly coated. Cover and place in the fridge for 1-2 hours or overnight.
- Preheat oven to 180 C /365 F and arrange a baking tray in the middle shelf.
- 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.
- 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.
- Cover the hot baking tray with parchment paper, spray with a little olive oil and arrange the chicken tenders over it.
- Bake for 20 minutes, or until the chicken internal temperature reaches 73°C / 165°F.
- Take the chicken out of the oven and serve immediately with your favorite dips.
Notes
* 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 minutes and use as needed.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.