March 15, 2010

Crunchy Parmesan Chicken Tenders

These are really good and simple. I didn't have balsamic vinegar to make the vinaigrette at the time, but I bet it would be delicious. Balsamic is the best!

Tip: If you don't have buttermilk all you have to do is pour 1 tablespoon of vinegar into a liquid measuring cup and pour enough milk in so it reaches the 1-cup measurement line. Let it stand for five minutes and use as much as your recipe calls for. It works great.

Crunchy Parmesan Chicken Tenders
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

1. Preheat the oven to 500 degrees F.
2. 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.
3. 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.
4. Stir the Parmesan and breadcrumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the breadcrumb 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.
5. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.


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