Crunchy Parmesan Chicken Tenders

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Good technique for chicken, I have used buttermilk before when frying chicken, but not when baking it. I tried the recipe hoping to get that crunch without frying. No hope. Some parts of the chicken tender were soggy, some parts were burnt and stuck to my cookie sheet, despite using olive oil. I will not be making this recipe again.

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My husband said this tasted like something out of a very expensive italian resturant! The vinaigrette is a must have w/ it. It took the chicken to another level! Bravo!

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I love Giada's recipes and this one is really easy to make. I didn't make the dipping sauce ~ it didn't need it. I wouldn't call these 'crunchy' but still really yummy. Thanks!

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as I started low carb life style, I was looking for quick and easy recipes, and something that I like...
I was always thinking how to replace
bread crumbs,
first I used yogurt instead of buttermilk, I mixed soy flour, which has 3g net carb per 30g, I used only 2 tbs, with italian seasoning, salt and garlic powder, or istead of all that 2tbs of Johnny's garlic spread and seasoning, and add the parmesan.
you can take this meal with you anywhere.
enjoy...