Monday, September 1, 2008

Crunchy Chicken Parmesan Chicken Tenders

This one is by Giada De Laurentiis
This was very quick and very easy with very little mess. My family loved the flavor and my kids loved that the sauce was on the side.


4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk 1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

~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 minutes.
~Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

*A few things I did differently-- I used boneless skinless chicken breasts and just sliced them into two halves lengthwise. Because they were a little thicker than tenders, I soaked them for the full 30 minutes in the buttermilk.
*I put the Parmesan cheese and bread crumbs in a gallon size zip lock and shook the chicken in the bag in stead of using a dish.
*I was able to put all the tenders on one cookie sheet.
* I cooked the chicken at 425 degrees for 18 minutes. The chicken breasts were a little thicker than tenders so I wanted to let it cook for longer at a lower temp.

3 comments:

Kim Edwards said...

OOooh, yummy, Debbie! I was just trying to think of something new to make with chicken tonight.

Cynthia said...

This one looks worth trying!

Julie said...

I was going to call you and ask for this recipe since it was so tasty the night we ate it at your home...thanks for posting it.