Buttermilk Baked Panko Chicken Tenders
8 slices bread or 1 ½ cup Panko breadcrumbs
1 cup of buttermilk
1 teaspoon hot pepper sauce
Coarse salt and fresh ground pepper
¾ cup grated parmesan cheese
1 teaspoon dried thyme or 3 teaspoons fresh thyme
1 pound Chicken breast tenders
Preheat the oven to 400 degrees. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns to coarse crumbs.
In a large bowl, stir together the buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper.
In a separate bowl, mix the breadcrumbs or panko, parmesan, thyme and 1/8 teaspoon pepper.
Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove the chicken from the liquid, letting the excess drip back into the bowl; dredge in the breadcrumb or panko mixture, turning to coat evenly. Place the coated chicken pieces on the prepared baking sheet. Leave enough space between the chicken pieces so that they crisp evenly all the way around.
Bake until golden – about 30 minutes.