Crunchy Parmesan Chicken Tenders

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I took this to the Hollywood Bowl and it was perfect for our al fresco dinner. I've made this with panko crumbs and with Italian bread crumbs and I like the bread crumbs better. They brown much better and they're crunchier. I skipped Giada's dipping sauce and served these with a choice of marinara sauce (I used Rao's and a honey-mustard sauce. As a side, I made Giada's Red Potato-Tomato potato salad - perfect for a picnic since there's no mayo. These chicken tenders are simple to make and since they're baked, they have less fat than the fried version.

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I made this recipe for my sisters and their friends and they all had more then 2 each! I think I would totally make it again!

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I read through the reviews and felt encouraged to try this recipe. It was very easy to prepare. I used Panko instead of bread crumbs based on another review and because of that I feel like the chicken didn't brown like the picture. So I was thinking how is this going to taste. But actually they tasted pretty good. Next time I will add some salt and pepper to season. But not bad for a quick meal.

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These chicken tenders were delicious! They were crunchy on the outside and tender and juicy on the inside. The buttermilk really helped make the chicken tender. However, the amount of bread crumbs and cheese the recipe calls for is too much for the amount of chicken, so I'm going to half that part of the recipe next time. Also, I thought the vinaigrette was unnecessary and took away from the flavor of the chicken. The chicken tastes fine alone. I would definitely make this again, but make it my way.

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These were fantastic! I used parmesan herb panko instead of the breadcrumbs (based on a comment I read here, which turned out great - nice and crunchy but moist on the inside. The buttermilk step is a great tip. Also, definitely make the vinaigrette - it was a perfect compliment. I had been planning to dip them in spaghetti sauce or marinara, but the vinaigrette was so delicious I just stuck with that. This recipe is a keeper!

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My boyfriend and I have become addicted to this. This is his favorite chicken dish from me. Instead of tenderloins, I just used boneless skinless chicken breast. I noticed people were having problem with their chicken and breading so this is what I did differently:
-I removed excess buttermilk off the chicken (Don't just shake it off, use your hands and physically remove as much as you can
-Instead of Italian breadcrumbs, I used Parmesan Herb Panko breadcrumbs
-While breading I would press down on it on the chicken so ensure it'll stick on the chicken
-I used Parchment paper instead of brushing the pan with olive oil (made the chicken crispy and easy clean up!
-I set my oven to 450 instead of 500 and cooked the breasts for 20 minutes
-I flipped the chicken after 20 minutes and set it on broil so the other side would crisp up

I haven't had a problem with the breading after those changes :

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This was so delicious. I used flour and egg to keep the breading on and fried it in olive oil and he came out so good. I didn't bother with the vinegar dip, next time I'm going to use this way to bread my chicken for chicken parm. It made the chicken so tasty! Loved it!

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This is the second Giada recipe I've tried and it bombed too. The crust was flavorless and most of it slid off the chicken while baking. The vinegarette was absolutely disgusting. Pass on this one.

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i absolutly love anything giada will make. I made these with my little 8 year old sister and they were super easy. these chicken tenders were super moist, the buttermilk really makes all the difference! You also HAVE to make the vinagrette with them it is to die for!

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This recipe is one of my families favorites! Especially the balsamic dressing. I use whole wheat panko instead of the breadcrumbs and only heat the oven to 450. Definitely take the time to soak the chicken in buttermilk, it makes a big difference!