Description
For the Chicken Tenders:
1 lb chicken tenders
1/2 cup buttermilk
1 cup panko breadcrumbs
1/2 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika
2 tbsp olive oil or melted butter (for baking)
For the Gochujang Glaze:
2 tbsp gochujang (Korean chili paste)
2 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 clove garlic, minced
1/2 tsp grated ginger
For Garnish (Optional):
Sesame seeds
Chopped green onions
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dip chicken tenders in buttermilk and let sit for 5 minutes.
In a separate bowl, mix panko breadcrumbs, flour, garlic powder, salt, black pepper, and smoked paprika.
Coat each chicken tender in the breadcrumb mixture, pressing lightly to adhere.
Place tenders on the prepared baking sheet and lightly brush with olive oil or melted butter.
Bake for 18-20 minutes, flipping halfway, until golden brown and cooked through.
While the chicken bakes, whisk together all the gochujang glaze in a saucepan over low heat until smooth and slightly thickened (about 2 minutes).
Toss the baked chicken tenders in the glaze or drizzle over the top.
Garnish with sesame seeds and chopped green onions if desired. Serve hot and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
1. Marinate the Chicken: Place the chicken tenders in a shallow dish, pour the buttermilk over them, and ensure they are fully submerged. Let them soak for at least 5 minutes to tenderize.
2. Prepare the Breading Station: In a medium bowl, thoroughly combine the panko breadcrumbs, flour, garlic powder, salt, pepper, and smoked paprika. This ensures even seasoning in every bite.
3. Bread the Tenders: Remove each tender from the buttermilk, letting excess drip off. Dredge it in the breadcrumb mixture, pressing firmly on all sides to create a solid, even crust that will stay on during baking.
4. Bake to Perfection: Arrange breaded tenders on your parchment-lined sheet. Lightly brush each with oil or melted butter for golden crispiness. Bake at 400°F for 10 minutes, then carefully flip each piece and bake for another 8-10 minutes until fully cooked.
5. Make the Glaze: While the chicken bakes, combine all glaze ingredients in a small saucepan. Warm over low heat for 2-3 minutes, whisking constantly, until the mixture is smooth, glossy, and slightly thickened.
6. Glaze and Serve: Once chicken is cooked, you can either toss all tenders gently in the glaze in a large bowl or drizzle the glaze over them arranged on a serving platter. Garnish immediately.
Serving Suggestions
These glazed tenders are incredibly versatile. For a complete meal, serve them over a bed of steamed jasmine rice or with a side of kimchi fried rice. They also pair wonderfully with cooling sides like a simple cucumber salad or creamy coleslaw to balance the heat. For a casual appetizer, present them with picks alongside extra gochujang glaze for dipping.
How-to Summary
Soak chicken tenders in buttermilk, then coat in a seasoned panko-flour mix. Bake at 400°F for 18-20 minutes until crispy. While baking, simmer gochujang, honey, soy sauce, vinegar, sesame oil, garlic, and ginger into a glossy glaze. Toss the baked tenders in the warm glaze and garnish.
Frequently Asked Questions
Can I use chicken breasts instead of tenders? Yes. Slice boneless, skinless breasts into 1-inch strips to mimic the size and shape of tenders, adjusting bake time by 1-2 minutes if needed.
How can I make this recipe gluten-free? Use gluten-free panko breadcrumbs, a 1-to-1 gluten-free flour blend, and ensure your soy sauce is a gluten-free tamari.
Is there a substitute for buttermilk? Combine 1/2 cup regular milk with 1 1/2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Can I make the glaze ahead of time? Absolutely. Prepare the glaze up to 3 days in advance and store it in the refrigerator. Gently reheat it on the stove or in the microwave before tossing with the chicken.
My glaze is too thick. What should I do? Thin it with a teaspoon of warm water at a time until it reaches a drizzle-able consistency. If it’s too spicy, add a bit more honey to balance.
Common Mistakes to Avoid
- Skipping the Buttermilk Soak: This short step is crucial for tender, juicy chicken. Don’t rush it.
- Not Pressing the Breading: Gently pressing the crumbs onto the chicken ensures a solid crust that won’t fall off.
- Overcrowding the Baking Sheet: Space tenders evenly so hot air can circulate, ensuring they crisp up instead of steam.
- Overheating the Glaze: Heat it only until warm and combined. Boiling can cause the sugars to burn and the sauce to become sticky and bitter.
Conclusion
These Baked Gochujang Glazed Chicken Tenders successfully fuse comforting familiarity with exciting, bold flavor. The method is straightforward, yielding a crispy baked exterior and a perfectly sweet-spicy glaze that is far superior to any store-bought sauce. This recipe proves that with a few key ingredients and simple techniques, you can create a restaurant-worthy dish at home that is sure to become a new favorite.
