Crunchy Parmesan Chicken Tenders

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Good Things Come in Small Packages

Rated: 4 stars out of 5Rate itRead users' reviews (335)

RECIPE
COMMENTS & REVIEWS(335)

Cook Time:
12 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 12 min
Total:: 27 min

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Ingredients

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.

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Comments & Reviews

recipe Crunchy Parmesan Chicken Tenders
Cheryl Fairfaxv, VA 10-29-2009
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Love it!
Rated: 5 stars out of 5

This dish is a dinner staple for me. We love it and have for over a year! For those of you that can't get the breading to... stick, don't worry about it. Do the best you can and then put more parm cheese directly on top of tenders once they are on the baking sheet. I mist mine with EVOO, then drizzle with EVOO right before going onto the TOP rack of the oven. They are perfect and crunchy every time. When cooked, I top mine with a drizzle of balsamic reduction. This is so good that I made it for my mother-in-laws 80th birthday and everyone loved it. I've made this with chicken tenderloins, breasts, thighs and fish with no problems. GREAT recipe :-)Read more
recipe Crunchy Parmesan Chicken Tenders
Jessica Redding, CA 10-22-2009
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Very Good and Super Easy!
Rated: 4 stars out of 5

This was a very easy, tasty, quick meal. I didn't use any oil since I was trying to keep the fat/calories down. I lined a... cookie sheet with foil, sprayed it with Pam then after the chicken tenders were coated I sprayed with a little more Pam. They were very good. Not necessarily have people over for dinner good, but middle of the work week good. I didn't flip the chicken over the 2nd time I made them and that seemed to work out better for me. I served mine on top of Giada's Basic Marinara. Read more
recipe Crunchy Parmesan Chicken Tenders
Tessa Carol Stream, IL 10-16-2009
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So amazing and so easy!
Rated: 5 stars out of 5

These were so great! The sauce is amazing as well. I love this recipe
recipe Crunchy Parmesan Chicken Tenders
May Red Oak, TX 09-24-2009
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tasty!!!
Rated: 5 stars out of 5

i have been making this recipe for over a year now and just now that i give a review..sorry :( this became our regular dish... in our family since the first time i made it. chicken is so tasty and tender and the sauce is to die for!!! my husband love it too that he would suggest for me to make plenty for him to take it to work the next day :)Read more
recipe Crunchy Parmesan Chicken Tenders
Alice Milford, DE 09-11-2009
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Crunchy Parmesan Chicken Tenders
Rated: 2 stars out of 5

These would have been very good had they been crunchy. They were way to soft and not crunchy at all. I was very... disappointed in them. However, the dipping sauce was pretty good. Spricy, but good.Read more
recipe Crunchy Parmesan Chicken Tenders
Brenton Dracut, MA 09-10-2009
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Tasty but not crunchy
Rated: 3 stars out of 5

The first time I made them, I had all the problems that everyone on here talked about; needing to flip them, the breading... tearing off, etc. So I tried some of the suggestions made here, and they came out a LOT better, but still not crunchy. They seemed a bit oily, so I'm wondering if that had something to do with them not crisping up. Next time, I think I'm going to try using Pam instead of brushing the pan with oil. Here's what I did differently: - Nonstick foil made a big difference - Instead of using all panko bread crumbs, I used half panko and half regular bread crumbs - Only used 1 cup of parmesan instead of 1 1/4 cups - A coworker suggested putting them in the freezer for 15 minutes after breading them to help the breading stick - I baked them at 450 degrees, because I'm afraid to turn my oven up to 500. After about 15 minutes, the bottoms were fairly browned, so I flipped them over. I cooked the first batch an additional 5 minutes on the other side, but that seemed to be a bit too much. I cooked the second batch an additional 2 minutes, and that wasnt enough, so my best guess is to cook an additional 4 minutes after flipping.Read more