Giada’s Crunchy Chicken Tenders

This is our “standard” chicken tenders recipe. It takes a little bit of forethought, because I don’t always have buttermilk on hand, and the chicken does need to hang out in the buttermilk for awhile.

The buttermilk soak and the cheese in the crust help to make these baked boneless-skinless chicken breast tenders crispy. I’ve often borrowed this method to make chicken parmesan as well (or even made mini chicken parmesans out of the chicken breast tenders).

Crunchy Parmesan Chicken Tenders
Adapted from Giada De Laurentis’ Everyday Italian

  • 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.

2 Responses to “Giada’s Crunchy Chicken Tenders”

  1. Dianne

    These look great! Alexis loves chicken tenders. I bet she would really like these!

  2. Olga

    Those look really good!
    And I like beans with pine nuts too.

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