3 Videos | Photo: Crunchy Parmesan Chicken Tenders Recipe
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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By 1glogirl_11413284
Estero, FL
on May 22, 2013
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Don't get me wrong but ......this just wasn't THAT terrible however. The crust wasn't THAT crusty! A little mushy. They tried too hard. Wouldn't serve this one to company.
By sweet_jo001_1887897
Chico, CA
on May 17, 2013
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Easy and delicious!
By totalktoj_8532611
Danville, CA
on March 02, 2013
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I kicked up the seasoning a bit. Added tabasco sauce to the buttermilk (not enough to make it too spicy hot-just a small hint of back heat. Baked them on a rack, that way you get circular heat in the oven and avoid the sticking or mushy effect. It's a good basic recipe for a healthy version of crispy chicken tenders.
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