Pioneer Woman Baked Chicken Tenders Recipe

Pioneer Woman Baked Chicken Tenders are golden, crunchy, juicy-as-heck strips of real chicken coated in seasoned panko and parmesan — all without deep frying. These air fryer baked tenders are ridiculously easy, budget-friendly, and way better than anything frozen from a box. Kids go mad for them. Grown-ups too. Not gonna lie — I make extra just so I can eat them cold straight from the fridge the next day.

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Ingredients Needed

2 lb. chicken tenders – lean, quick-cooking, and super tender if marinated right.
1 cup buttermilk – tenderizes the chicken like a dream.
1½ tsp seasoned salt, divided – adds depth, especially in the breadcrumb mix.
¾ tsp black pepper, divided – can swap for white pepper if you’re fancy.
½ cup all-purpose flour – for the classic dredge step.
2 large eggs – helps everything stick like culinary glue.
2 cups panko breadcrumbs – crispier than regular breadcrumbs. Trust me.
½ cup grated parmesan cheese – freshly grated is stronger, but use what you’ve got.
Cooking spray – Pam Olive Oil works, but any neutral spray is fine.
Dipping sauces: honey mustard, BBQ, ranch – pick your fighter.

How To Make Pioneer Woman Baked Chicken Tenders

Marinate the Chicken:
Dump the chicken tenders in a zip bag with buttermilk, 1 tsp seasoned salt, and ½ tsp pepper. Zip it. Squish it around. Let it sit in the fridge for 30 minutes minimum. Longer = juicier. I always forget and end up doing 25. Still works.

Set Up the Dredge Station:
Grab 3 shallow bowls or plates. One gets flour. One gets beaten eggs. The last gets your panko, parmesan, and the rest of the salt and pepper. Mix that last one like you mean it.

Bread the Chicken:
Take chicken out, pat dry-ish (but not bone dry), and whisk the leftover marinade into the eggs. Go flour → egg → panko. Press the breadcrumbs on like you’re giving them a warm hug.

Air Fry Like a Boss:
Spray both sides of each piece. Line ‘em up in the air fryer — no stacking. 380°F for 8 mins, flip, then 4–6 more. You want 165°F inside and golden-brown outside. Don’t overthink it. You’ll smell when it’s done.

Serve Immediately:
Don’t wait. These are best fresh, hot, and crispy. Dunk ‘em in whatever sauce you love. I go ranch. My kid goes full chaos with all three.

Pioneer Woman Baked Chicken Tenders Recipe

Recipe Tips

Marinate at least 30 mins. That buttermilk isn’t optional.
Don’t skip parmesan unless you’re dairy-free. Adds flavour and crunch.
You can oven-bake at 425°F for 20 mins if you don’t have an air fryer, flipping halfway.
Want it spicy? Add cayenne or smoked paprika to the flour.

How to Store & Reheat

Room Temperature: Eat within 2 hours max. Don’t push it.
Fridge: Store in airtight container up to 3 days.
Freezer: Freeze in layers with parchment. Keeps 2–3 months.
To Reheat: 375°F in air fryer for 5–7 mins or oven at 350°F for 10 mins. Microwave makes ‘em soggy.

Nutrition Facts (Approx. per serving)

Calories: 416
Sodium: 973mg
Protein: 42g
Fat: 12g
Carbs: 29g
Fibre: 1g
Sugar: 2g

FAQs

Can I make these gluten-free?

Yep! Swap flour for gluten-free blend and use GF panko. Easy win.

Can I use chicken breast instead of tenders?

Sure, just slice it into strips. Try to keep thickness even for even cooking.

Why aren’t mine crispy?

Probably didn’t spray enough oil or overcrowded the air fryer. Been there. Crowding = steaming.

Do I have to marinate the chicken?

Honestly… yes. Otherwise, they taste dry and sad. Buttermilk makes the magic.

Can I bake these instead of air frying?

Totally. 425°F oven, on a wire rack over a baking sheet, flip halfway. Spray them good.