Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Turn cooking mode on
Step 1
In a large bowl, whisk together buttermilk, chicken bouillon, mustard, onion powder, garlic powder, and salt. Add chicken tenders and fully submerge. Marinate at least 1 hour (best: 4–12 hours in the fridge). Tip: Patting tenders lightly before dredging helps the coating cling better (don’t wipe them dry—just let excess drip off).
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For
6
M
I
Chicken Marinade
2
lb
Chicken tenders
2
cup
Buttermilk
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Cook along with all of our recipes
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Patting tenders lightly before dredging helps the coating cling better (don’t wipe them dry—just let excess drip off). | Cornstarch + baking powder = lighter, crispier crust. | If you want extra crisp, do a quick second fry at 350°F for 60–90 seconds. | Keep the sauce at a gentle simmer—boiling can cause separation. | Sun-dried tomatoes are salty—taste the sauce before adding extra salt. | Finely grated parmesan melts smoother than shredded. | A small squeeze of lemon at the end makes the sauce taste brighter and less heavy.
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Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Turn cooking mode on
Step 1
In a large bowl, whisk together buttermilk, chicken bouillon, mustard, onion powder, garlic powder, and salt. Add chicken tenders and fully submerge. Marinate at least 1 hour (best: 4–12 hours in the fridge). Tip: Patting tenders lightly before dredging helps the coating cling better (don’t wipe them dry—just let excess drip off).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
Chicken Marinade
2
lb
Chicken tenders
2
cup
Buttermilk
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Patting tenders lightly before dredging helps the coating cling better (don’t wipe them dry—just let excess drip off). | Cornstarch + baking powder = lighter, crispier crust. | If you want extra crisp, do a quick second fry at 350°F for 60–90 seconds. | Keep the sauce at a gentle simmer—boiling can cause separation. | Sun-dried tomatoes are salty—taste the sauce before adding extra salt. | Finely grated parmesan melts smoother than shredded. | A small squeeze of lemon at the end makes the sauce taste brighter and less heavy.
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Made it?
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