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Crunchy Parmesan Chicken Tenders Recipe

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This recipe for Crunchy Parmesan Chicken Tenders, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, October 5, 2008


4 T. plus 1/2 cup extra virgin olive oil
1 cup buttermilk
1 1/2 lbs. chicken tenders (about 18)
3 large cloves of garlic, minced
1/2 t. salt
3 T. balsamic vinegar
freshly ground black pepper
1 1/4 cups freshly grated Parmesan cheese
3/4 cups Italian style bread crumbs

Preheat oven to 500 F.

Brush 1 T. 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 for 15-30 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 bowl.

Stir the Parmesan and the breadcrumbs 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 T. 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.




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