These Crispy Parmesan Sriracha Chicken Tenders are packed with just the right kick! The chicken is coated with Parmesan Cheese and have a nice Sriracha spice. There’s nothing like homemade chicken tenders, hope you enjoy!
Homemade Chicken Tenders
Who doesn’t love chicken tender recipes? They’re some of my favorite to make homemade! So excited to share my Crispy Parmesan Sriracha Chicken Tenders with you today! They are so simple to make and I’ve got some great tips on how to make them perfectly crispy and tender. Hope you enjoy!
Be sure to check out my Parmesan Pecan Chicken Tenders and Almond Parmesan Crusted Chicken Tenders. Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- chicken tenderloins– Look for chicken tenderloins in the meat department near the chicken breasts and other chicken pieces.
- buttermilk– No substitutions here, use the real buttermilk you find in the dairy section.
- sriracha– Sriracha is a little spicy, but when mixed with the buttermilk, it just gives a nice flavor really.
- panko– Panko is a crispier bread crumb found near the regular bread crumbs.
- Parmesan Cheese– Use a fresh grated Parmesan Cheese.
- kosher salt– Kosher salt is a coarse salt commonly used in cooking and baking.
- fresh cracked black pepper– For best tasting results use freshly cracked black pepper.
- garlic salt, such as Lawry’s– Lawry’s is my favorite garlic salt variety.
What Exactly Is Chicken Tenderloin?
The tenderloin is an especially tender yet infrequently used cut of meat. Its tenderness comes from the fact that muscles closer to the spine are exercised less frequently than other muscles and are therefore more tender. I also love that chicken tenderloin is fairly inexpensive!
How to Make Chicken Tenders
- Place 3 tablespoons Canola or Vegetable oil into a large skillet over medium heat. Transfer chicken tenders onto a clean plate.
- Place Panko, Parmesan, salt, pepper and garlic salt into a small bowl. Stir to combine. Transfer Panko mixture to a shallow plate/dish.
- Place buttermilk and sriracha into a medium size shallow bowl, stir to combine.
- In batches, dip each chicken tender first in buttermilk mixture making sure to shake off excess. Next, press each side of chicken tender into the Panko mixture.
- Place each coated chicken tender into hot skillet and cook both sides until crispy golden brown, about 4 minutes per side. For the last couple minutes, turn the tenders on their sides to brown both sides. Remove from hot skillet and place onto a clean plate.
- Serve warm with your favorite dipping sauces.
Start by dipping each chicken tenderloin in the buttermilk/Sriracha mixture. Shake off any excess. Press all sides into the Panko/Parmesan mixture up next.
Place the coated chicken tenders into a nice and hot skillet that’s been preheated with oil. You should hear a nice sizzle when you place them in.
When golden brown and crisp, flip and cook the other side until crisp and golden.
Serve chicken tenders onto a parchment lined plate and prepare your tastebuds! Just the right kick, but not too hot. Everyone will be asking for this recipe, it’s amazing.
How To Serve Chicken Tenders?
You’ve got lots of options actually. My chicken tenders are great by themselves with some dipping sauces. You could also serve them with a nice salad and breadsticks. One more option for you is some homemade mashed potatoes. Try my recipe: The Best Classic Mashed Potatoes
How To Store Leftovers
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat as needed.
Tips For Making Crispy Parmesan Sriracha Chicken Tenders
Make sure your skillet is preheated nice and hot before adding coated chicken tenders. This helps with that nice crispy crust.
The last couple minutes of cooking tenders in skillet, turn them on their sides to get all sides golden. Takes just a minute on each side.
Serve with a variety of dipping sauces such as Ranch Dressing, a mix of Ranch Dressing and Sriracha and straight Sriracha. Lots of great options.
Crispy Parmesan Sriracha Chicken Tenders
Equipment
- Stove
- Large Skillet/Fry Pan
- fork
- mixing bowl
Ingredients
- 6 large chicken tenders about 1 pound
- 1 cup Panko bread crumbs
- 1/4 cup fresh grated Parmesan Cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Lawry’s Garlic Salt
- 1 cup buttermilk
- 1 tablespoon Sriracha
Instructions
- Place 3 tablespoons Canola or Vegetable oil into a large skillet over medium heat. Place chicken tenders onto a clean plate.
- Place Panko, Parmesan, salt, pepper and garlic salt into a small bowl. Stir to combine. Transfer Panko mixture to a shallow plate/dish.
- Place buttermilk and sriracha into a medium size shallow bowl, stir to combine.
- In batches, dip each chicken tender first in buttermilk mixture making sure to shake off excess. Next, press each side of chicken tender into the Panko mixture.
- Place each coated chicken tender into hot skillet and cook both sides until crispy golden brown, about 4 minutes per side. For the last couple minutes, turn the tenders on their sides to brown both sides. Remove from hot skillet and place onto a clean plate.Serve warm with your favorite dipping sauces.
Nutrition
Pin Crispy Parmesan Sriracha Chicken Tenders
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Do you think this recipe would work in the air fryer instead of on stove with oil?
I haven’t tried making them in an air fryer, but I bet it would be ok 🙂