Crisy Baked Chicken Strips

Prep Time
Cook Time
6h 15m
Ready In

"These are oven baked to save some of the fat and calories. The chicken is marinated in buttermilk and spices first. The breading is a mix of flour, panko breadcrumbs and cornmeal that has been spiced to perfection for extra crispiness and flavor, all this resulting in moist chicken on the inside, crispy breading on the outside but without the guilt of deep-frying."

Original recipe yields 10 servings


  • Serving Size: 1 (44.4 g)
  • Calories 77.8
  • Total Fat - 1.2 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 2.7 mg
  • Sodium - 734.3 mg
  • Total Carbohydrate - 14.4 g
  • Dietary Fiber - 1 g
  • Sugars - 1.4 g
  • Protein - 2.6 g
  • Calcium - 34.9 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

In a medium bowl, combine 1 tablespoon spices with 1 cup buttermilk. whisk until combined. Add in the chicken then refrigerate for 6-24 hours. Store remaining spices until ready to use them.

Step 2

When your ready to make the chicken: preheat oven to 400 degrees F. Line a rimmed baking pan with parchment paper (foil will NOT work because the chicken sticks to it). Brush 3 tablespoons of melted butter over the parchment paper.

Step 3

Mix together flour, panko, cornmeal and remaining spices in a large bowl. Add half of this breading mixture to a large freezer bag.

Step 4

Remove chicken tenders from buttermilk and dab off excess marinade with paper towels.

Step 5

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.

Step 6

Bake at 400F degrees for 10-12 minutes until golden then carefully flip chicken and bake another 5 minutes then broil to desired crispiness.

Step 7

Serve with your favorite dipping sauce. Enjoy!

Tips & Variations

  • Parchment paper
  • Baking sheet