Crack Chicken Tenders
Enjoy crispy and juicy Crack Chicken Tenders that are perfect for any gathering, offering a delightful crunch with a rich flavor.
Ingredients
For the marinade
- 1 pound chicken tenders Tender, juicy pieces that marinate beautifully.
- 1 cup buttermilk Adds moisture and richness.
- 1 teaspoon garlic powder Amplifies the taste profile.
- 1 teaspoon onion powder Enhances the depth of flavor.
- 1 teaspoon paprika Offers a smoky warmth.
- to taste salt and pepper Essential seasonings.
For the coating
- 1 cup all-purpose flour Provides the base for crunch.
- 1 cup crushed cornflakes Adds a delightful crunch.
- 1/2 cup shredded cheddar cheese Provides a satisfying umami kick.
- as needed cooking spray or oil for frying Ensures a golden-brown exterior.
Instructions
Marinate the Chicken
- In a mixing bowl, whisk together buttermilk, garlic powder, onion powder, paprika, salt, and pepper until well combined. Add chicken tenders, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, or ideally overnight.
Preheat & Prepare
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
Create the Coating
- In a separate bowl, mix flour, crushed cornflakes, and shredded cheddar cheese.
Coat the Chicken
- Remove chicken tenders from the marinade, letting any excess buttermilk drip off. Dredge each tender in the flour mixture, pressing lightly to ensure coating adheres.
Place on Baking Sheet
- Arrange the coated tenders evenly on the prepared baking sheet. Spray lightly with cooking spray or drizzle with oil for extra crunch.
Bake
- Slide the baking sheet into the oven and bake for 20-25 minutes until chicken is cooked through and the coating is golden and crispy.
Serve
- Serve Crack Chicken Tenders hot with your favorite dipping sauce.
Notes
Ensure chicken tenders are patted dry before marinating. Use fresh ingredients for the best taste. Consider variations like baking instead of frying or using gluten-free alternatives.