- 10 chicken tenderloins
- 1cup buttermilk
- 1cup flour
- 1cup panko breadcrumbs
- 1/4cup fine cornmeal
- 3tablespoons butter
- 1tablespoon salt (it won’t taste salty)
- 2teaspoons chili powder
- 2teaspoons garlic powder
- 1teaspoon pepper
- 1teaspoon smoked paprika (may sub. regular)
- 1teaspoon onion powder
Mix Spices together in a small sealable bag. Add 1 tablespoon Spices, 1 cup buttermilk and chicken to a large freezer bag and marinate 6-24 hours. Store remaining spices.
Preheat oven to 400 degrees F. Line a rimmed baking tray with parchment paper (foil will NOT work because the chicken sticks to it). Add butter to baking tray and melt in oven while it preheats. Remove baking tray once butter is melted.
Mix together flour, panko, cornmeal and remaining spices in a large bowl. Add half of this breading mixture to a large freezer bag.
Remove chicken tenders from buttermilk and dab off excess marinade with paper towels.
Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken with your fingers through the bag. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat.
Bake at 400F degrees for 10-12 minutes until golden then carefully flip chicken and bake another 5 minutes then broil to desired crispiness.*
Serve with your favorite dipping sauce. Enjoy!