Crunchy Parmesan Chicken Tenders

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I make these all the time now - usually dont have the buttermilk, so I use ranch dressing/milk or sourcream or something like that - all works great. These are so very tasty - great also on an italian style salad - yummo

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I found the tenders to be easy to make and tasty. The recipe made too much coating and I will cut back on that as it wasted a lot of expensive, home-grated parmesan. My husband and I did not care for the sauce. Perhaps a better quality balsamic vinegar would do the trick? We live in a small town and sometimes it is difficult to find some ingredients.

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The breading just wasn't crunchy enough. Although I loved the flavor and the sauce gave the perfect zing to complete the chicken. Even used buttermilk.

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Great flavor and texture! My only recommendation is to use the new non-stick aluminum foil. I lined my baking sheets with heavy duty foil and basted them with olive, but there was still a lot of sticking. You don't want to lose any of the crunchiness!

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very tasty...the dipping sauce reminds me of the Chinese dishes. We use a similar sauce for fresh, steamed crab, rice vinegar instead of balsamic, and a different kind of seasoning oil.

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This were a hit with my hubby and 4yr olds so it is a keeper with me. They did get crunchy for me but only on the bottom side so next time I would maybe try flipping them part way. Used ranch dressing for the kids to dip which also made a great combo with all the yummy parmesean in the crust.

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very easy---taste goooood!!!

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I was making this recipe, and had surprise company come. I usually dont like to make new recipes for people for the first time (especially when I am not too close to the people...in case things get messed up. However, these turned out wonderful, and I had to write this recipe over for the people who came over, they thought it was that good!! I have had this a few times now, and every time came out perfect!

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These are so simple to make, but so delicious. I have made this several times...and always to much applause!

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Everyone I have served this recipe to has loved it and asked me for the recipe. It's so tender. I use boneless chicken breast that I cut into strips instead of the tenders and it works just as well.