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Crispy golden chicken strips on a plate with crisp fresh salad

Buttermilk "Battered" Baked Chicken Strips

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Chicken fingers that pack a flavor punch, while still remaining healthy! The chicken strips are marinated in a spiced buttermilk mixture, then breaded, and baked. Perfectly crispy without all the extra calories.
Course Main Course
Cuisine American
Keyword baked chicken fingers, buttermilk chicken, Chicken, chicken fingers, chicken strips, chicken tenders, healthy
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 4
Author Amie

Ingredients

Buttermilk Marinade

  • 2 cups Buttermilk
  • 1 tbsp Oregano
  • 2 tsp Paprika
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 3/4 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper
  • 4 Chicken Breasts, cut into strips against the grain

Breadcrumb Coating

  • 2 Eggs
  • 1 tbsp Cake Flour †
  • 1 1/4 cup Italian Seasoning Bread Crumbs ††
  • 1 cup Panko
  • 1/2 cup Parmigiano Reggiano , finely grated
  • 2 tsp Onion Powder
  • 1 tsp Italian Seasoning
  • 1 tsp Pepper
  • 1/2 tsp Kosher Salt

Instructions

Marinade

  • Place all marinade ingredients into a large Ziploc bag. Massage around for about a minute, and then place into the fridge to marinate, for anywhere between 6 hours and overnight.

Breading and Baking

  • Preheat oven to 400F. Place a wire rack over top of a large baking sheet that is fitted with tinfoil. Spray wire rack lightly with a cooking spray. (Personally, I use 2 racks for this recipe, just to ensure there is no overcrowding.)
  • In a bowl, beat egg with flour, to combine. In a separate bowl, mix together breadcrumbs, panko, parmesan, onion powder, Italian seasoning, salt, and pepper.
  • To assemble the strips, first remove a strip from the marinade (strip should be heavily coated with marinade), place it in the egg batter to coat, then place in the breadcrumb mixture and flip around to coat. Once the piece is fully coated with breadcrumbs, place it onto the wire rack.
  • Once all pieces have been assembled and placed on the wire rack (ensure that they are not crowded though, or else they won’t get as crispy!), place them into the oven and bake for 18 minutes. Serve with dipping sauce of your choice!

Notes

† A/P flour can be substituted.
†† Regular breadcrumbs can be substituted for Italian breadcrumbs, just add an additional tbsp of Italian Seasoning and 1/2 tsp of Salt.