# Required Ingredients:
→ Chicken
01 - 1.1 lbs chicken tenders or boneless, skinless chicken breasts, cut into strips
→ Marinade
02 - ½ cup buttermilk
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - ½ tsp smoked paprika (optional)
06 - ½ tsp garlic powder
→ Breading
07 - 1 cup panko breadcrumbs
08 - ½ cup plain breadcrumbs
09 - ⅓ cup grated Parmesan cheese
10 - 1 tsp dried oregano
11 - 1 tsp paprika
12 - ½ tsp onion powder
13 - ½ tsp salt
14 - ¼ tsp black pepper
→ Coating
15 - 2 large eggs
→ Finishing
16 - Cooking spray or vegetable oil for greasing
# Preparation Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and lightly grease with cooking spray or vegetable oil.
02 - Combine buttermilk, salt, black pepper, smoked paprika, and garlic powder in a bowl. Add chicken strips, toss to coat, cover, and refrigerate for at least 10 minutes or up to 1 hour.
03 - Whisk the eggs in a shallow dish until smooth.
04 - In a separate shallow dish, combine panko breadcrumbs, plain breadcrumbs, grated Parmesan, dried oregano, paprika, onion powder, salt, and black pepper.
05 - Remove chicken strips from marinade, dip each into the egg wash, then press thoroughly into the breadcrumb mixture to adhere.
06 - Place coated chicken strips on the prepared baking sheet. Lightly spray or drizzle vegetable oil over the tops to enhance crispness.
07 - Bake in the preheated oven for 18 to 20 minutes, flipping halfway through, until the coating is golden brown and the internal temperature reaches 165°F.
08 - Allow the chicken tenders to rest for 2 minutes after baking before serving.
