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Crunchy Parmesan Chicken Tenders


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs


Preheat the oven to 500 degrees F.


Brush 1 tablespoon of oil over each of 2 heavy large


lined baking sheets. Place the buttermilk in a large


bowl. Add the chicken tenders and stir to coat. Let


stand at least 15 minutes and up to 30 minutes.


Meanwhile, mash the garlic with the salt in a medium


bowl. Whisk in the vinegar and then the remaining 1/2


cup of oil. Season the vinaigrette, to taste, with


pepper. Transfer the vinaigrette to a small serving


bowl.


Stir the Parmesan and bread crumbs in a pie dish.


Remove the chicken tenders from the buttermilk and


dredge them in the bread crumb mixture to coat


completely, pressing to adhere. Arrange the coated


chicken tenders on the prepared baking sheets, spacing


evenly. Drizzle the remaining 2 tablespoons of oil


over the chicken tenders and bake until they are


cooked through and golden brown, about 12 minutes.


Transfer the chicken tenders to a platter and serve


the vinaigrette alongside for dipping.


Pairs Well With


Notes

I found this recipe from Giada De Laurentiis and made tonight with a side of steamed broccoli

and it was a HUGE hit so I thought I would pass it along:)

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