Crunchy Parmesan Chicken Tenders
This recipe details how to create extra-crispy chicken tenders baked at a high temperature after a buttermilk soak. Coated in Parmesan and seasoned bread crumbs, they are cooked until golden brown and served alongside a simple garlic-balsamic vinaigrette for dipping.
Equipment
- 2 Baking Sheets Heavy large size recommended
- 1 Large Mixing Bowl For buttermilk soak
- 1 Medium Mixing Bowl For vinaigrette
- 1 Pie Dish or Shallow Dish For breading
- 1 Whisk For vinaigrette
Ingredients
Main
- 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
Instructions
- 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.
Notes
The high oven temperature (500°F) is crucial for achieving a crispy coating quickly without drying out the chicken; ensure your oven is fully preheated. Don't overcrowd the baking sheets; leave space between tenders for proper air circulation, which promotes crisping. Bake in batches if necessary. The buttermilk bath is key to tenderizing the chicken and helping the bread crumb mixture adhere effectively. For extra crunch, consider substituting Italian-style bread crumbs with Panko or a mix. Ensure the Parmesan and bread crumb mixture is pressed firmly onto the chicken tenders for a secure coating.