I make chicken quite often, and I know I often make variations on the same theme. Looking to try something new, I perused some of Giada’s top recipes on foodnetwork.com. This one was the winner, which was just as much to do with the fact that I had limited items in my fridge/pantry and didn’t need to buy any new ingredients to make this as it had to do with the fact that it looked tasty (there were a lot that looked tasty)! The simple dipping sauce was a great compliment to the chicken tenders. My only “complaint” is that it’s difficult to bake anything coated/breaded and have it come out crispy without burning the bottom or having it stuck to the pan. These turned out pretty well (a little dark on the bottom), but not as perfect as they looked on TV!
Recipe Courtesy Of: Giada de Laurentis
My apologies for the random green speck…not sure exactly what herb that was that made it’s grand appearance!
- 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.