Crunchy Parmesan Chicken Tenders
Why I Love This Recipe
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:)
Ingredients You'll Need
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
Directions
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.
