• 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

1. Preheat the oven to 500 degrees F.
2. Brush 1 tablespoon of oil over each of 2 heavy large
3. lined baking sheets. Place the buttermilk in a large
4. bowl. Add the chicken tenders and stir to coat. Let
5. stand at least 15 minutes and up to 30 minutes.
6. Meanwhile, mash the garlic with the salt in a medium
7. bowl. Whisk in the vinegar and then the remaining 1/2
8. cup of oil. Season the vinaigrette, to taste, with
9. pepper. Transfer the vinaigrette to a small serving
10. bowl.
11. Stir the Parmesan and bread crumbs in a pie dish.
12. Remove the chicken tenders from the buttermilk and
13. dredge them in the bread crumb mixture to coat
14. completely, pressing to adhere. Arrange the coated
15. chicken tenders on the prepared baking sheets, spacing
16. evenly. Drizzle the remaining 2 tablespoons of oil
17. over the chicken tenders and bake until they are
18. cooked through and golden brown, about 12 minutes.
19. Transfer the chicken tenders to a platter and serve
20. the vinaigrette alongside for dipping.

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:)