- 4 tablespoons plus 1/2 cup extra-virgin essential olive oil
- 1 cup buttermilk
- 1 1/2 pounds chicken tenders (about 18)
- 3 large garlic clove cloves, minced
- 1/2 teaspoon salt
- 3 tablespoons balsamic vinegar
- Freshly ground pepper
- 1 1/4 cups freshly grated Parmesan
- 3/4 cup Italian-style seasoned bread crumbs
Preheat the oven to 500 levels F.
Brush 1 tablespoon of oil over all of 2 heavy large lined baking sheets. Put the buttermilk inside a large bowl. Add some chicken tenders and stir to coat. Let stand a minimum of fifteen minutes and as much as half an hour.
Meanwhile, mash the garlic clove using the salt inside a medium bowl. Whisk within the vinegar and so the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to some small serving bowl.
Stir the Parmesan and bread crumbs inside a cake dish. Take away the chicken tenders in the buttermilk and dredge them within the bread crumb mixture to coat completely, pressing to stick. Arrange the coated chicken tenders around the prepared baking sheets, spacing evenly. Drizzle the rest of the two tablespoons of oil within the chicken tenders and bake until they're cooked through and golden brown, about 12 minutes.
Transfer the chicken tenders to some platter and serve the vinaigrette alongside for dipping.
Recipe thanks to Giada De Laurentiis