Recipes

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.