Crunchy Parmesan Chicken Tenders

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The buttermilk did not really do anything for this dish. Just a waste of time and money. Also baking left the bottom of the tenders soggy. To make the tenders I dredged the chicken in flour, shake of the excess, next coat the chicken in egg mixture (2 eggs beaten in a bowl, and then dredge in the Parmesan bread crumbs. I pan fried the chicken until nice and crispy in some evoo. The balsamic dip is awesome, even better when the garlic was put through a garlic press.

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These were awesome when i made them. of course it may take a little tweaking to get the breading to stick and making sure they do turn out crispy, but when they come out right they taste great! The dipping sauce was also delicious! There are many different variations you could do while making these as well, adding different seasonings and flavors!

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My husband asked for something healthy for dinner this evening. I just happened to have buttermilk in my fridge (so random so I whipped this dish together in no time. I paired it with a salad and a baguette and it was delicious! The sauce was perfect for also dipping crunchy bread. The buttermilk really hydrates the chicken and the fresh parmesan adds a lovely crispness to the outside. My husband won't stop raving about it. I liked it but he loved it. Grazie, Giada!

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This recipe turned out wonderful!

The vinaigrette was especially delicious and the crunchy Parmesan and breadcrumb crust was very tasty. I served it with the vinaigrette for dipping, as well as a small ramekin of marinara. YUM!

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After reading the comments about this recipe, I was hesitant to try it. But, I did and I am SO glad I did! These turned out crunchy and baked through. The edges burned a little, which was fine by me. One thing that I did differently was to put the chicken tenders on a baking rack as soon as they came out the oven. I found that they weren't mushy.

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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 :-

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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.

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These were so great! The sauce is amazing as well. I love this recipe

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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 :

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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.