Crunchy, succulent, juicy and surprisingly buttery — yet this oven “fried” chicken uses just 2 tablespoons of butter. This is my favorite oven-fried chicken tenders recipe: golden, crisp and tender without excess oil.
Planning a game-day gathering or taking a dish to a party? These tenders are easy to prepare, bite-perfect and crowd-pleasing. After testing and adapting many oven-baked fried chicken recipes, I combined techniques and flavors that delivered the texture and taste I wanted — crispy exterior, juicy interior, and a buttery finish without deep frying.
I drew inspiration from a few favorite recipes, keeping the best elements: a buttermilk soak for tenderness, a seasoned flour-cornmeal coating for crunch, and a small amount of butter and oil brushed on for color and flavor. The result is golden, crisp tenders that stay moist inside and have an irresistible, light crunch outside.
These baked tenders are perfect with your favorite dip for game day or family dinners. They reheat well and travel nicely if you need to bring them to a potluck. Serve with a simple ketchup, barbecue sauce, or a creamy garlic dip for extra flavor.
Thanks to the recipe ideas that inspired this version — and a few small tweaks to the spice mix and method — I finally have a baked “fried” chicken that delivers on texture and taste without deep frying.
Related Recipes
- The copycat Big Mac Sauce is a must-try: tangy, creamy and perfect as a dip for these tenders or on burgers.
I hope you give this recipe a try — it’s one of my best finds and quickly became a family favorite.
Baked Fried Chicken Tenders
Ingredients
- 10 chicken tenders
- 1 ½ cups buttermilk (or make your own: 1 tbsp white vinegar per cup milk)
- 2 ½ cups flour
- ⅓ cup cornmeal
- 2 tablespoons butter
- 2 tablespoons oil
Spice Mixture
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons cardamom powder
- 2 teaspoons garlic powder
Instructions
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Combine the spice mixture. Reserve 1 tablespoon of the spice mix and stir it into 1 cup of buttermilk.
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Rinse the chicken and soak it in the spiced buttermilk in the refrigerator overnight for best tenderness.
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When ready to bake, preheat the oven to 400°F (200°C).
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Melt the butter with the oil (microwave or stovetop). Spread half of the butter-oil mixture on a parchment-lined baking sheet.
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In a bowl, mix the flour, cornmeal and the remaining spice mixture until evenly combined.
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Using a fork, gradually add the remaining buttermilk to the flour mixture until small lumps form throughout. Adjust with more flour or buttermilk as needed to achieve a batter with little lumps.
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Press the flour mixture onto each chicken tender with your fingers so the lumps adhere evenly to the pieces.
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Arrange the coated tenders on the prepared baking sheet. Brush the tops with the remaining butter-oil mixture.
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Bake until the coating is golden and crisp, turning once halfway through. Baking time varies, but mine took about 30 minutes total.
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Serve hot and enjoy.
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