Crunchy Parmesan Chicken Tenders

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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.

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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.

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I followed the recipe exactly. After 13 minutes they weren't golden brown at all. I finally decided to flip them (which the recipe does not say to do. The bottom side was brown, but when I flipped them some of the breading tore off. I was disappointed. My poker group said they were tasty, but they didn't look nice.

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LOVED the chicken, it was so moist and tender, and LOVED the fact that it was bakes! GREAT recipe and very easy to make!

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I made this dish two days ago, and it was SO good. Everything went very smooth and I had no trouble getting the bread crumbs and cheese to stick to the chicken at all. I let the chicken sit in the buttermilk for about 30 minutes, making sure to fully coat it. I wasn't a big fan of the dipping sauce, but to be honest it didn't even need it. I will fix this again for sure!

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This was very easy and tasty. I used panko bread crumbs with the cheese instead of breadcrumbs. I also broiled the chicken tenders at the end. The sauce was a really nice touch.

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I followed the recipe exactly and had no problems getting the breading to stick. I always try to soak my chicken for a half hour in the buttermilk and the balsamic vinegar dip is what makes it so incredible! :

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The breading didn't stick to the chicken at all. You can't try sticking something wet, to another wet thing. It just doesn't work. That's why in Chicken Parmesan, you must always flour it, THEN egg and breadcrumb it.

You've got to flip it once, otherwise you get uneven cooking. Please include this in the recipe.

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While this chicken did have a good flavor it was a bit tricky to get the breading to adhere to the chicken itself. I chose to use barbecue sauce instead of the balsamic sauce but i would like to try the balsamic sauce next time.

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Delicious. The chicken was so moist . Wonderful dish, only gripe was how hot the oven had to be to bake the tenders. But everything tasted so good, after that it really doesn't matter. Thanks Giada for such a great and easy dish.