Crunchy Parmesan Chicken Tenders

Crunchy Parmesan Chicken Tenders is a main course that serves 6. For $2.62 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 408 calories, 36g of protein, and 20g of fat. 14 people were impressed by this recipe. This recipe from Foodnetwork requires balsamic vinegar, seasoned bread crumbs, garlic cloves, and chicken tenders. From preparation to the plate, this recipe takes about 27 minutes. With a spoonacular score of 84%, this dish is tremendous. Crunchy Ranch Chicken Tenders, Crunchy Saltine Chicken Tenders, and Crunchy Cajun Chicken Tenders are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. 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.

 

Step by step:

1. Watch how to make this recipe.

2. Preheat the oven to 500 degrees F.

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

4. Place the buttermilk in a large bowl.

5. Add the chicken tenders and stir to coat.

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

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

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

9. Transfer the vinaigrette to a small serving bowl.

10. Stir the Parmesan and bread crumbs in a pie dish.

11. 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.

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

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

Nutrition Information:

covered percent of daily need