Totally healthy and surprisingly crispy, these juicy chicken tenders are crisped with a panko and Parmesan crunch. Can be baked or made in the air fryer!
In a bowl or jar with a fitted lid, combine the buttermilk with half of the Worcestershire sauce, and half of the salt and pepper and paprika. Add to a gallon freezer bag with the chicken and refrigerate for at least 6 hours or up to overnight.
Position an oven rack in the upper third of the oven and preheat the oven to 375°F. Lightly brush a wire rack with oil and place it on a rimmed baking sheet.
Preheat the air fryer to 400°F. Place the chicken tenders in the basket, adding in batches so not to crowd or overlap.
Cook for 13-15 minutes, flipping the chicken half way through so they're crispy on both sides. Repeat with the remaining tenders.
Serve with sauces.
(c) 2019 - FoodieCrush.com - Crispy Parmesan Buttermilk Chicken Tenders (Baked and Air Fryer)