Parmesan Chicken Tenders
From misahungry 16 years ago
- 15 minutes to make
- Serves 10
I listed this dish as an appetizer because of the dipping sauce it goes with, but I sometimes eat it with some mac and cheese for dinner...now that's a comfort meal! Don't skip the buttermilk part...it makes the chicken sooo tender.
Ingredients
- 4 tablespoons plus 1/2 cup extra-virgin olive oil shopping list
- 1 cup buttermilk shopping list
- 1 1/2 pounds chicken tenders (about 18) shopping list
- 3 large garlic cloves, minced shopping list
- 1/2 teaspoon salt shopping list
- 3 tablespoons balsamic vinegar shopping list
- Freshly ground black pepper shopping list
- 1 1/4 cups freshly grated Parmesan shopping list
- 3/4 cup Italian-style seasoned bread crumbs shopping list
How to make it
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets.
- Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl.
- Whisk in the vinegar and then the remaining 1/2 cup of oil.
- Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere.
- Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly.
- Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 - 15 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
People Who Like This Dish 7
- lilmedic Nowhere, Us
- a1patti Salem, MA
- emilydrew Pittsburgh, PA
- cricket83 Inman, SC
- txbackyardcook FORT WORTH, TX
- kayvee Berea, OH
- misahungry Hightstown, NJ
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