Buttermilk Panko Chicken Tenders

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden-brown chicken tenders brined in buttermilk and coated with panko breadcrumbs for a crispy, flavorful bite that's perfect for weeknight dinners. This american-inspired chicken ready in about 25 minutes pairs Buttermilk, Salt, Black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 cup buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika until the salt dissolves. Add 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces, and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 2 hours.
  2. Step 2: In a shallow dish, combine 1 cup panko breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Remove chicken from brine, letting excess liquid drip off, and dredge each piece in the panko mixture, pressing gently to adhere.
  3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (350°F). Working in batches, add chicken pieces and cook for 5-6 minutes per side, or until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to drain excess oil.

Frequently asked questions

How long does Buttermilk Panko Chicken Tenders take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttermilk Panko Chicken Tenders?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep buttermilk from drying out.

Can I substitute ingredients in Buttermilk Panko Chicken Tenders?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttermilk Panko Chicken Tenders for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Buttermilk Panko Chicken Tenders?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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