My familiy loves these hot or cold. Using Panko bread crumbs helps the coating stay crisp.
2 pounds chicken tenders
2 cups buttermilk
2 cloves garlic, minced
1 Tbsp. hot sauce
1 cup whole wheat flour (or you can also use unbleached white flour)
1 Tbsp. paprika
1 tsp. dried thyme
2 tsp. granular onion
sea salt and pepper to taste
2 eggs, well beaten
3 cups Panko bread crumbs
olive oil cooking spray
To marinate chicken, whisk together buttermilk, garlic, and hot sauce in a glass bowl. Add chicken tenders and toss to make sure the tenders are coated. Refrigerate for at least one hour or up to 24 hours before preparing.
Preheat the oven to 425 degrees, and line a cookie sheet with foil. Place a wire rack on the cookie sheet and brush with olive oil or coat with pan coating spray. Mix together flour, paprika, thyme, onion, sea salt and pepper in and gallon-sized reclosable bag. Place 2-3 chicken tenders (drained of excess marinade) at a time in the bag and shake to coat. Then roll the tenders in the beaten egg and coat with Panko bread crumbs. Place onto the prepared baking sheet and spray tenders with olive oil cooking spray. Bake for 20-25 minutes, or until chicken tenders are no longer pink in the middle. Serves 4-6.
