Crunchy Parmesan Chicken Tenders
photo by Juenessa
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 59.16 ml extra virgin olive oil
- 118.29 ml extra virgin olive oil
- 236.59 ml buttermilk
- 680.38 g chicken tenders (about 18)
- 3 large garlic cloves, minced
- 2.46 ml salt
- 44.37 ml balsamic vinegar
- fresh ground black pepper
- 295.73 ml parmesan cheese, freshly grated
- 177.44 ml Italian style breadcrumbs
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 14-18 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
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Reviews
-
We make this quite often now when we have chicken breast, this is a very excellent recipe and yes we did see it on Food Network's website first. Dipping sauce with the chicken is very scrumptious, didn't think it would be but the balsamic vinegar and garlic go very well together. The nutritional values are skewed because you really don't eat all that oil (it makes more than enough dipping sauce) and you're not eating the buttermilk either.
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These are tasty chicken tenders--very flavorful with the parmesan cheese and Italian breadcrumbs. Marinating the chicken in the buttermilk for 30 minutes really makes the chicken tender. Our entire family really enjoyed these for dinner tonight. I did not make the optional dipping sauce, but the ingredients sound wonderful. Thanks for posting!
RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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