Crunchy Parmesan Chicken Tenders

Name: Crunchy Parmesan Chicken Tenders
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 6
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 6 servings Freshly ground black pepper; 237 milliliters buttermilk; 680 grams chicken tenders (about 18); 3 larges garlic cloves, minced; 4 Tbsps extra-virgin olive oil; 296 milliliters freshly grated Parmesan; 1 teaspoons salt; 177 milliliters Italian-style seasoned bread crumbs

You can never have too many main course recipes, so give Crunchy Parmesan Chicken Tenders a try. This recipe serves 6. One serving contains 385 calories, 35g of protein, and 20g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan, pepper, chicken tenders, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 27 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 500 degrees F.

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Oven

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets.

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Cooking Oil

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Baking Sheet

Place the buttermilk in a large bowl.

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Buttermilk

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Bowl

Add the chicken tenders and stir to coat.

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Chicken Tenders

Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl.

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Garlic

Salt

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Bowl

Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper.

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Vinaigrette

Vinegar

Pepper

Cooking Oil

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Whisk

Transfer the vinaigrette to a small serving bowl.

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Vinaigrette

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Bowl

Stir the Parmesan and bread crumbs in a pie dish.

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Breadcrumbs

Parmesan

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Pie Form

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.

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Chicken Tenders

Buttermilk

Bread

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Baking Sheet

Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

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Chicken Tenders

Cooking Oil

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Oven

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

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Chicken Tenders

Vinaigrette

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Ingredients

Servings:

3Tbsps

balsamic vinegar 6servings

Freshly ground black pepper 237milliliters

buttermilk 680grams

chicken tenders (about 18)3larges

garlic cloves, minced 4Tbsps

extra-virgin olive oil 296milliliters

freshly grated Parmesan 1teaspoons

salt 177milliliters

Italian-style seasoned bread crumbs

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chicken Tenders works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. White meat is typically paired with white wine as to not overpower the flavor of the meat, so chardonnay and sauvignon blanc are safe choices. Chicken prepared with a tomato sauce or certainly a red wine sauce can and should be served with a red like a pinot noir. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.