Enjoy these crispy chicken tenders paired with a tangy sweet sauce for a delightful meal or snack.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lining the baking sheet ensures easy cleanup and prevents sticking.
Cut the chicken breasts into strips about 1 inch wide.
Uniform sizes help the chicken cook evenly.
In a bowl, whisk together the eggs and buttermilk.
Whisk until the mixture is smooth for even coating.
In another bowl, combine breadcrumbs, parmesan cheese, garlic powder, salt, pepper, and paprika.
Mix thoroughly to ensure an even distribution of flavors.
Dip each chicken strip into the egg mixture, then coat it with the breadcrumb mixture.
Press the breadcrumbs onto the chicken for better adherence.
Place the coated chicken strips onto the prepared baking sheet.
Leave space between the strips for even cooking.
Bake in the preheated oven for 15 minutes, flipping halfway through.
Flipping ensures both sides are evenly cooked and crispy.
While the chicken bakes, prepare the sauce by combining ketchup, soy sauce, vinegar, sugar, garlic powder, and pineapple juice in a saucepan.
Stir continuously to prevent the sauce from sticking to the pan.
Bring the sauce to a gentle boil, then mix cornstarch with cold water and add to the sauce to thicken.
Add the cornstarch mixture gradually to control the thickness.
Serve the baked chicken tenders with the tangy sweet sauce on the side.
Garnish with fresh parsley for a touch of color and flavor.
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