Cut chicken breasts into roughly 1-inch thick strips.
1.5 lbs boneless, skinless chicken breasts
In a bowl, whisk together buttermilk, Dijon mustard, garlic powder, paprika, salt, and pepper.
1/2 cup buttermilk, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Add chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
1.5 lbs boneless, skinless chicken breasts, 1/2 cup buttermilk, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a shallow dish, combine panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix well. Drizzle the olive oil and mix well with your hands.
1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons olive oil
Remove chicken from the marinade, letting any excess drip off. Dredge each chicken strip in the breadcrumb mixture, pressing gently to ensure it adheres well.
1.5 lbs boneless, skinless chicken breasts, 1/2 cup buttermilk, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons olive oil
Arrange the coated chicken tenders on the prepared baking sheet in a single layer.
1.5 lbs boneless, skinless chicken breasts
Bake for 15-20 minutes, or until chicken is cooked through and golden brown. Flip halfway through to assure it cooks evenly.
1.5 lbs boneless, skinless chicken breasts
Remove from oven and let cool slightly before serving. Enjoy!
