{Skinny} Panko Crusted Chicken Tenders
Prep time
Cook time
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A skinny version of a classic breaded chicken tender, baked not fried! Flavorfully seasoned with rich buttermilk, panko breadcrumbs, and savory ranch topping.
  • 1 Cup Reduced Fat Buttermilk
  • 1 lb. Chicken Tenders or 2 Chicken Breasts (cut into strips)
  • ⅛ Teaspoon Cayenne Pepper
  • 1 Teaspoon Garlic Salt
  • 1 Teaspoon Pepper
  • 2-3 Dashes of Hot Sauce
  • 1 Egg
  • 1½ Cups Panko Bread Crumbs
  • ⅓ Cup Parmesan Cheese
  • 1 Ranch Seasoning Packet (I used Hidden Valley)
  • ⅓ Cup All-Purpose Flour
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • Salt and Pepper to Taste
  1. In a gallon size bag marinate buttermilk, chicken, cayenne pepper, garlic salt. pepper, and hot sauce. Marinate over night or up to 24 hours.
  2. In medium bowl beat egg.
  3. In a separate bowl combine panko bread crumbs, parmesan cheese, ranch seasoning packet, flour, garlic powder, onion powder, salt and pepper.
  4. Dip each marinated chicken tender in the beaten egg and then into the panko bread crumb mixture. Coat each strip well, shaking off any excess. Place the breaded chicken strips on a cooling rack atop a foil lined baking pan. Bake on 400 for 45-50 minutes. Serve with favorite dipping sauce!
Recipe by Mariah's Pleasing Plates at https://mariahspleasingplates.com/skinny-panko-crusted-chicken-tenders/