Baked Unbreaded Chicken Tenders Recipe: Buttermilk Brine Secrets for Juicy, Golden Bites

This baked unbreaded chicken tenders recipe delivers restaurant-quality results with a crispy exterior and juicy interior—no breadcrumbs required. The secret lies in a buttermilk brine that tenderizes the meat while creating that coveted golden crust.

I developed this method after years of testing, and it consistently delivers perfect texture every time.

The process is straightforward: cut the chicken into even strips, then marinate in buttermilk for at least 30 minutes to ensure maximum tenderness. Season with a blend of salt, pepper, and paprika before baking at 400°F for 15-20 minutes, flipping halfway.

The high heat creates a crispy skin without drying out the meat, making these tenders foolproof for weeknight dinners.

What sets this recipe apart is the balance—crispy enough to satisfy, but still juicy and flavorful inside. The buttermilk brine adds a subtle tang that pairs perfectly with classic dipping sauces like honey mustard or ranch.

Whether you're feeding a family or meal prepping for the week, these tenders hold up beautifully.

For extra flavor, try adding garlic powder or smoked paprika to the seasoning mix. Serve with roasted vegetables or a fresh salad for a complete meal. The best part? No breading means no mess, no frying, and no compromising on texture. Let's get cooking!

Ingredients for baked unbreaded chicken tenders

Nine simple ingredients transform ordinary chicken into restaurant-style tenders with golden crust and juicy centers.

The chicken quality matters most here—look for fresh, plump breasts with minimal fat. Trader Joe's or Whole Foods often carry high-quality options, but any supermarket's fresh chicken works. Cutting the chicken into even strips (about 1-inch thick) ensures consistent cooking. For the buttermilk, full-fat is non-negotiable—it creates that signature tang and tenderizes the meat better than low-fat versions. If you don't have buttermilk, mix 1 cup milk with 1 tbsp vinegar or lemon juice and let it sit for 5 minutes.

No smoked paprika? Regular paprika or a pinch of cayenne works in a pinch, though the smoky flavor is worth hunting down. The cornstarch is optional but adds that extra crunch—skip it if you prefer a softer texture. For the seasoning, Diamond Crystal kosher salt dissolves more easily than table salt, but any kosher salt will do. Freshly ground black pepper makes a noticeable difference, so if you have a pepper grinder, use it. The lemon juice adds brightness, but white vinegar at half the amount works if you're out of lemons.

Chicken strips keep best in the fridge for 2 days before marinating—just store them in an airtight container. The buttermilk mixture can be made up to 24 hours ahead and stored in the fridge. For meal prep, bake the tenders and store them in a single layer on a tray before transferring to containers—they crisp up beautifully when reheated in the oven at 375°F for 5-10 minutes. These reheat best covered with foil to prevent drying out.

Step-by-step instructions for buttermilk brine chicken tenders

Here's how to transform ordinary chicken into restaurant-quality tenders without breading.

In a shallow dish, combine the 1 cup buttermilk, 1 tbsp lemon juice, 1.5 tsp salt, 0.5 tsp ground black pepper, 1 tsp smoked paprika, and 0.5 tsp garlic powder. Whisk until the salt and spices dissolve completely. The mixture should be smooth with no visible salt crystals.

This brine does double duty—tenderizing the chicken while infusing it with flavor. The acidity from the lemon juice helps break down proteins, while the spices create that signature smoky depth. Let the brine sit at room temperature for 10 minutes to allow the spices to fully bloom before using.

Cut the 1.5 lb boneless, skinless chicken breasts into 1-inch strips, working quickly to prevent the chicken from warming up. Place the chicken strips in a resealable plastic bag and pour in the buttermilk brine. Seal the bag and massage the chicken gently to ensure each piece is coated. Refrigerate for at least 4 hours, or preferably overnight.

The longer the chicken marinates, the more tender and flavorful it becomes. The buttermilk creates a natural tenderizing effect while the spices penetrate deeply. Don't skip this step—it's what transforms ordinary chicken into something extraordinary. If you're short on time, a minimum of 2 hours will still yield good results, but overnight is ideal.

In a medium bowl, whisk together the 0.5 cup all-purpose flour and 1 tbsp cornstarch. This combination creates a lighter, crisper coating than flour alone. The cornstarch helps develop a beautiful golden crust while keeping the tenders tender inside.

I like to add this mixture to a second shallow dish for easy dredging. The cornstarch will absorb some moisture from the chicken as it sits, which helps create that perfect crispy texture when baked. Keep this mixture dry—any moisture will make it gummy instead of crisp.

Preheat your oven to 425°F and line a baking sheet with parchment paper. Lightly brush the baking sheet with the 1 tbsp olive oil. Remove the chicken from the marinade, letting any excess drip off, and place the strips in a single layer on the prepared baking sheet.

Lightly dredge each piece in the cornstarch mixture, pressing gently to adhere. Arrange the tenders in a single layer with space between each piece—they'll expand as they bake. Bake for 15-18 minutes, flipping halfway through, until the internal temperature reaches 165°F and the edges are golden brown.

Transfer the cooked tenders to a wire rack and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. The exterior will remain crispy while the interior stays perfectly tender.

Serve immediately with your favorite dipping sauce. The tenders should have a beautiful golden crust on the outside with juicy, flavorful meat inside. The buttermilk brine has worked its magic—no breading needed for that restaurant-quality texture and taste.

Storing and reheating this dish

Refrigerator Storage

Store cooked tenders in an airtight container with parchment paper between layers to prevent sticking. They’ll stay fresh in the fridge for 3-4 days—the cornstarch coating stays crispy when reheated properly. I like using glass Pyrex containers because they’re microwave-safe and don’t absorb odors. 💫

Pro tip: Let tenders cool completely before storing to avoid condensation buildup. Arrange them in a single layer on a tray first, then transfer to the container. This prevents soggy bottoms during storage.

Freezer Prep

For longer storage, freeze cooked tenders in a single layer on a tray before transferring to a freezer bag. This prevents clumping and keeps the coating crispy. Label with the date—they’ll keep for up to 3 months without losing texture. 🧊

When ready to eat, thaw overnight in the fridge. Reheat in the oven (see below) for best results. Avoid microwave reheating—it makes the coating rubbery.

Oven Reheating

My go-to method: Preheat oven to 375°F, arrange tenders on a baking sheet, and bake for 8-10 minutes until golden and reaching 165°F internal temperature. The oven’s dry heat reactivates the cornstarch for that crispy exterior. 🔥

For extra crispiness, broil for 1-2 minutes at the end. Just watch closely—broiling can burn the coating quickly. Brush lightly with olive oil before reheating if they look dry.

Air Fryer Option

For a quicker fix, use an air fryer at 375°F for 4-5 minutes, shaking halfway. This method works best for tenders stored for up to 2 weeks in the freezer. The air fryer’s rapid heat mimics the original baking process. ✨

Skip this method for fridge-stored tenders—they’ll lose crispiness faster. Air fryers are ideal for frozen tenders because they handle moisture better than microwaves.

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