Buttermilk Baked Chicken Tenderloins | Juicy Oven-Fried Comfort Food

If you’re looking for a reliable chicken dinner that’s simple, oven-friendly, and delivers juicy results, these buttermilk baked chicken tenderloins are your answer. Marinated in seasoned buttermilk and baked until perfectly golden, this recipe gives you maximum flavor with minimal work.

Whether you’re searching for chicken breast tender recipes or just figuring out what to make with chicken tenders, this recipe will earn a permanent spot in your rotation.

In this guide, you’ll find the full recipe, simple instructions, ideas for serving, ways to customize it, and more. Plus, common mistakes to avoid and answers to frequently asked questions.

Why You’ll Love This Buttermilk Baked Chicken Tenderloins Recipe

This easy oven recipe is everything a busy home cook needs: simple, juicy, flavorful, and family-friendly. No frying or breading required. Just tender chicken with a golden finish, baked right in your oven.

• No deep frying required
• Buttermilk marinade guarantees juicy, tender chicken
• Bakes in under 30 minutes
• Great for meal prep or weeknight dinners
• Works with salads, wraps, rice bowls, and more

With just a few spices and buttermilk, these chicken tenders become one of the easiest ways to enjoy high-protein, low-fuss meals without sacrificing flavor or texture.

Ingredients for Buttermilk Baked Chicken Tenderloins

This recipe uses fresh, easy-to-find ingredients that bring out the best in your chicken. Everything you need is likely already in your kitchen.

• 1.5 pounds chicken tenderloins (about 10 to 12 pieces)
• 1 cup buttermilk (low-fat or full-fat both work)
• 1 tablespoon olive oil (plus extra for drizzling)
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Optional for garnish: chopped fresh parsley or a squeeze of lemon juice after baking.

Tip: Use fresh chicken that’s been patted dry before marinating to help the seasonings adhere. The buttermilk helps tenderize the chicken, while the paprika and herbs add warmth and flavor without overpowering.

How to Make Buttermilk Baked Chicken Tenderloins

This recipe keeps the process simple while locking in flavor. No breading, no frying, no mess. Just marinate, season, and bake.

1. In a large bowl, combine chicken tenderloins and buttermilk. Mix until fully coated, cover, and refrigerate for at least 1 hour or up to 12 hours.
2. Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil. Lightly spray with nonstick spray or drizzle a little olive oil.
3. Remove chicken from marinade and shake off excess buttermilk. Place on the prepared baking sheet.
4. In a small bowl, mix olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Brush or rub the mixture evenly over both sides of the chicken.
5. Bake for 20 to 25 minutes, flipping halfway through. Chicken is done when internal temperature reaches 165°F and edges are golden brown.

Serve warm and garnish with parsley or lemon if desired.

For another easy oven dinner idea, try this One Pan Chicken and Rice Bake, which pairs perfectly with these tenderloins for a full meal.

Chicken Tender Ideas for Serving

These baked tenderloins can be used in a wide range of meals. From lunchboxes to bowls, they’re flexible enough for nearly any dish.

• Serve with mashed potatoes, steamed broccoli, and a side salad for a full dinner plate
• Slice and layer into wraps with shredded lettuce, tomato, and ranch dressing
• Add to a grain bowl with quinoa, cucumbers, tomatoes, and hummus
• Use as the protein in a chopped salad with feta, cucumbers, and lemon vinaigrette
• Dip in barbecue, honey mustard, or garlic aioli for a simple meal with fries or veggies

Want a dinner option packed with garlic flavor? These tenders pair beautifully with Chicken Scampi with Garlic Parmesan Rice, which adds creamy richness and extra protein.

Chicken Tender Dinner Ideas (Variations & Customization)

Buttermilk baked chicken tenderloins are highly adaptable. Here are a few ways you can change up the flavor, texture, or presentation to match your needs.

• Protein Swap: Use boneless, skinless chicken thighs or breasts sliced into strips.
• Flavor Twist: Swap Italian seasoning for Cajun or taco seasoning for bolder spice.
• Crunch Factor: Lightly coat in panko after marinating for extra crispness.
• Low-Carb Option: Skip panko and serve over cauliflower rice with avocado.
• BBQ Style: Brush with BBQ sauce in the final 5 minutes for a sweet glaze.

For another protein-rich chicken variation, take a look at this easy recipe for Boneless Skinless Chicken Thighs, a great companion or substitute for chicken tenderloins.

What to Do With Leftover Chicken Tenderloins (Storage & Reheating)

Leftover buttermilk baked chicken tenderloins are easy to store and just as easy to repurpose.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, place in a 350°F oven for 8 to 10 minutes or reheat in an air fryer at 375°F for 5 minutes. This helps the exterior stay slightly crisp without drying out the inside. Avoid the microwave if possible, but if using it, cover with a damp paper towel to retain moisture.

You can slice leftovers for salads, stuff them into pita wraps, or chop and toss into pasta or casseroles.

How to Make Chicken Tenders Perfect Every Time (Pro Tips)

Use these helpful kitchen tips to make sure your baked chicken tenderloins come out juicy and evenly cooked.

• Dry Before Marinating: Pat your chicken tenderloins dry before soaking in buttermilk so the marinade sticks well.
• Use a Rack for Even Cooking: If possible, place tenders on a wire rack set over the sheet pan to allow heat circulation on all sides.
• Don’t Overcrowd: Leave space between each tender so they roast rather than steam.
• Flip Once for Golden Finish: Turning them halfway through ensures both sides get that nice, even browning.
• Rest Before Slicing: Let the chicken rest for 3 minutes before cutting so juices can redistribute.

Common Chicken Tender Mistakes to Avoid

Even simple recipes can go wrong without a few checks. Avoid these common errors to keep your chicken tenderloins moist and flavorful.

• Skipping the Buttermilk Soak: The marinade not only adds flavor but makes the chicken tender. Without it, the meat may turn tough.
• Using Frozen Chicken Without Thawing: Always thaw completely to allow even cooking and seasoning absorption.
• Overcooking: More than 25 minutes in the oven may dry out your chicken. Use a meat thermometer if unsure.
• Not Flipping During Baking: Flipping helps create a light crispness on both sides and avoids sticking.
• Using Deep Baking Dishes: A flat sheet pan works best to prevent steaming and give the edges that perfect roasted finish.

What to Make With Chicken Tenders Next (Conclusion)

If you’re searching for a reliable, juicy, oven-baked chicken tender recipe, this buttermilk baked version delivers every time. It’s flexible enough for busy weeknights but flavorful enough for meal prep and special occasions alike. Once you try it, you’ll find endless ways to make it your own.

Pin this recipe to your favorite chicken dinner board and share it with someone who loves easy, wholesome meals.

FAQs About Buttermilk Baked Chicken Tenderloins

How long does it take to bake buttermilk chicken tenderloins at 400 degrees?

Chicken tenderloins typically take 20 to 25 minutes to bake at 400°F. To ensure food safety and doneness, check that the internal temperature reaches 165°F using a digital thermometer.

Should I soak chicken tenderloins in buttermilk before baking?

Yes, soaking chicken in buttermilk before baking helps tenderize the meat and infuses it with flavor. Aim for at least 1 hour, though overnight yields the best texture and taste.

Can I make buttermilk baked chicken tenderloins without breading?

Absolutely. This recipe is designed without breading, which keeps it lighter and easier while still locking in moisture and flavor. The spice blend gives it enough texture and color.

How do you keep buttermilk chicken tenderloins from drying out in the oven?

Avoid overcooking by baking at 400°F and removing the chicken once it reaches 165°F internally. Let the tenders rest for 3 to 5 minutes before slicing, and use buttermilk as a marinade to lock in moisture.

Buttermilk Baked Chicken Tenderloins | Juicy Oven-Fried Comfort Food

Author: Ellie Cooking Method: Oven Baked