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These oven-baked buttermilk chicken strips are a healthier alternative to fast food or frozen chicken nuggets for the kids!

Oven-Baked Buttermilk Chicken Strips


  • Author: The Cooking Jar
  • Total Time: 35 mins
  • Yield: 18-20 strips 1x

Description

These oven-baked buttermilk chicken strips are a healthier alternative to fast food or frozen chicken nuggets for the kids!

Ingredients

Units Scale
  • 3 lb. chicken tenders
  • 2 1/2 cups Italian bread crumbs/panko bread crumbs
  • Salt and pepper to taste
  • Olive oil spray

Marinade:

  • 2 cups buttermilk
  • 1/4 cup olive oil
  • 1 teaspoon garlic, minced
  • 1 teaspoon ground cumin
  • 1 tablespoon maple syrup
  • Salt and pepper to taste

Instructions

  1. Combine the marinade ingredients and marinate the chicken tenders in the fridge for 30 minutes.
  2. Over medium-high heat, toast the bread crumbs in a dry pan for 5 minutes until golden brown. Stir constantly. Once brown, remove from heat and season with salt and pepper to taste or any other seasonings you prefer (garlic powder, onion powder, smoked paprika, sage, Italian seasoning etc.)
  3. Using tongs, shake off any excess marinade from chicken tenders and dredge through bread crumbs. Pat in the bread crumbs to coat thoroughly.
  4. Grease two baking sheets and start lining up your chicken tenders, spacing them evenly.
  5. Spray your chicken tenders with olive oil spray.
  6. Bake at 375°F for 15 minutes or until chicken is cooked through.
  7. Let it sit until breading has settled before digging in.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
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