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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:)


  • 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.

Categories: Main Dish 
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