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Chicken & Marinade
- 10-12 chicken tenderloins
- 1 cup buttermilk
- 3 tablespoons unsalted butter
Breading
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/4 cup fine cornmeal
Spice Mixture
- 1 tablespoon salt
- 2 tsps EACH: chili powder, garlic powder
- 1 tsp EACH: pepper, smoked paprika, onion powder
Instructions for Best Oven Fried Chicken
1. Marinate the Chicken
- Mix Spices: Whisk the Spice Mix ingredients together in a small sealable bag or container.
- Combine: Add 1 tablespoon of the Spice Mix, 1 cup of buttermilk, and the chicken to a large freezer bag.
- Chill: Marinate in the refrigerator for 6–24 hours.
- Save: Store the remaining Spice Mix separately for later use.
2. Prepare for Cooking
- Preheat: Set your oven or air fryer to 400°F.
- Prep Pan (Oven only): Line an 18×13-inch baking sheet with parchment paper—do not use foil.
- Melt Butter: Add 3 tablespoons of butter to the pan and melt it in the oven during preheating. Remove once melted.
- Mix Breading: In a large bowl, combine the flour, panko, cornmeal, and the remaining Spice Mix.
3. Bread the Chicken
- Dry: Remove chicken from the buttermilk and dab off excess marinade with paper towels.
- Coat: Add half of the breading to a bag. Shake the chicken in the bag until coated, then press the breadcrumbs into the meat as you remove them.
4. Cooking Methods
Option A: To Bake (Recommended)
- Arrange: Place chicken in a single layer on the buttered baking sheet.
- First Side: Bake for 10 minutes.
- Flip: Turn the chicken over and bake for another 5 minutes.
- Finish: Cook until the internal temperature is 160°F, then broil if you want extra crispiness.
Option B: To Air Fry
- Arrange: Place chicken in a single layer in the air fryer basket.
- Spray: Lightly coat the chicken with cooking spray.
- Cook: Air fry for 5 minutes per side.
- Finish: Cook until the internal temperature reaches 160°F.
5. Serve
- Rest: Let the chicken rest for 5 minutes; the temperature will rise to the safe standard of 165°F during this time.
