Ingredients:

  • 5 lbs (680 g) Chicken Tenders (or boneless, skinless chicken breast, sliced)
  • 1 cup (240 ml) Buttermilk
  • 1 Tbsp (15 ml) Hot Sauce (e.g., Tabasco or Frank's)
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup (60 g) All-Purpose Flour
  • 2 cups (120 g) Panko Breadcrumbs
  • 2 Tbsp (30 g) Smoked Paprika (Spanish preferred)
  • 1 – 2 tsp Cayenne Pepper (adjust to heat level)
  • 1 tsp Dried Oregano
  • 1 tsp Onion Powder
  • 1 tsp Fine Sea Salt
  • Vegetable or Olive Oil Spray (As needed)

Instructions:

  1. Combine the buttermilk, hot sauce, garlic powder, salt, and pepper in a medium bowl. Whisk briefly. Add the chicken tenders to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 4 hours, to tenderise the meat.
  2. Set up your three dredging stations: Station 1: Place the 1/2 cup of flour in the first dish. Station 2: Use the bowl containing the marinated chicken (excess marinade should remain on the chicken). Station 3: In the third dish, combine the Panko breadcrumbs, smoked paprika, cayenne, oregano, onion powder, and salt. Mix thoroughly until the Panko is evenly coated and fiery red.
  3. Work with one piece of chicken at a time. Remove a tender from the marinade and dredge it completely in the flour (Station 1), shaking off excess. Dip the floured tender back into the liquid marinade bowl (Station 2) briefly to wet the flour layer. Let excess drip off.
  4. Immediately press the wet tender firmly into the seasoned Panko mix (Station 3). Ensure the entire surface is covered. Press hard for maximum crunch. Place the fully breaded tenders on a clean plate or small baking sheet.
  5. Refrigerate the breaded tenders for 15-20 minutes. This crucial step allows the breading to adhere properly during cooking. Preheat oven to 425°F (220°C).
  6. Set a wire rack inside a large baking sheet. Spray the rack generously with oil spray. Arrange the chilled tenders on the prepared rack, leaving space between them for air circulation.
  7. Lightly spray the tops of the tenders with oil spray to promote even browning. Bake for 10 minutes.
  8. Flip the tenders and return them to the oven for another 10–15 minutes, or until the coating is golden brown, crispy, and the internal temperature reaches 165°F (74°C).
  9. Remove from the oven and allow to rest on the rack for 5 minutes before serving immediately with your favourite dip.