Cooking with buttermilk seems to make food taste better and adds a bit more tenderness; foods such as biscuits, cakes, and—especially—pan-fried chicken tenders. You will never settle for take out fried chicken and French fries again when you realize how easy, tasty, and inexpensive this recipe is. Marinate chicken tenders in seasoned buttermilk while you roast red potato wedges and other vegetables. Then simply dredge the chicken tenders through a little panko and cook in a scant amount of butter. Serve with the roasted vegetables for a delicious and much healthier take on a fast-food favorite.


Credit: Greg DuPree

Recipe Summary

55 mins
25 mins
Serves 4 (serving size: about 3 chicken tenders, 4 oz. potatoes, 2 oz. green beans)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Combine buttermilk, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper in a large ziplock plastic freezer bag; add chicken, seal bag, and toss to coat. Let stand at room temperature 30 minutes.

  • Combine potatoes, haricots verts, and shallots in a large rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and sprinkle with remaining 1/2 teaspoon each of salt and pepper. Stir to coat, and spread in a single layer. Bake in preheated oven until potatoes and haricots verts are browned and tender, about 20 minutes, stirring once after 15 minutes.

  • Combine panko and 2 tablespoons of the parsley in a shallow bowl. Remove chicken from plastic bag, discarding any mixture in bag. Dredge chicken tenders in panko mixture, pressing to adhere.

  • Heat 1 tablespoon of the oil and 1 1/2 tablespoons of the butter in a large skillet over medium. Add half of chicken; cook until golden brown and done, 3 to 4 minutes per side. Remove to a serving platter; wipe pan, and repeat with remaining 1 tablespoon oil, 1 1/2 tablespoons butter, and half of chicken. Serve chicken with potatoes and haricots verts. Top chicken and vegetables with remaining 1 tablespoon parsley.