10 chicken tenderloins
1 cup buttermilk
1 cup flour
1 cup panko breadcrumbs
1/4 cup cornmeal
3 Tbsp butter

Spice Mixture:
1 Tbsp salt (it won't taste salty)
1 tsp pepper
1 tsp smoked paprika (may sub. regular)
2 tsp chili powder
2 tsp garlic powder
1 tsp 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˚F degrees. Line a large 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 allow excess marinade to drip off (I line my sink with paper towels then dab the chicken with paper towels as I add them to the breadcrumb mixture.)

Add half of the chicken to the breadcrumb bag and shake until well coated, pressing the breadcrumbs into the chicken. Lay breaded chicken in butter on baking tray. Add remaining breadcrumb mixture to bag along with remaining chicken and repeat.

Bake at 400˚F 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!


4-6 servings


Carlsbad Cravings


Estimated at 378 calories for two tenderloins.