Crunchy Parmesan Chicken Tenders
ID: 09ce735c...
These delicious chicken tenders are marinated in buttermilk to keep them extra juicy, then coated in a flavorful mixture of Italian-style breadcrumbs and freshly grated Parmesan cheese. Baked at a high temperature instead of fried, they achieve a wonderfully crispy, golden-brown crust and are served with a tangy, sweet garlic-balsamic vinaigrette for dipping.
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🍳 Cooking Flow
Marinate chicken tenders in buttermilk for 15-30 minutes. → Mix the seasoned breadcrumbs and grated Parmesan cheese in a shallow dish. → Whisk the mashed garlic paste, salt, pepper, balsamic vinegar, and olive oil to make the dipping sauce. → Dredge the marinated chicken in the breadcrumb mixture, place on a greased baking sheet, drizzle with olive oil, and bake at 500°F for 12 minutes.
Cooking Steps
Brief Cooking Order
Marinate chicken tenders in buttermilk for 15-30 minutes. → Mix the seasoned breadcrumbs and grated Parmesan cheese in a shallow dish. → Whisk the mashed garlic paste, salt, pepper, balsamic vinegar, and olive oil to make the dipping sauce. → Dredge the marinated chicken in the breadcrumb mixture, place on a greased baking sheet, drizzle with olive oil, and bake at 500°F for 12 minutes.
Introduction
These delicious chicken tenders are marinated in buttermilk to keep them extra juicy, then coated in a flavorful mixture of Italian-style breadcrumbs and freshly grated Parmesan cheese. Baked at a high temperature instead of fried, they achieve a wonderfully crispy, golden-brown crust and are served with a tangy, sweet garlic-balsamic vinaigrette for dipping.
Step 1
Place the chicken tenders in a large bowl, pour in 1 cup of buttermilk, and stir to coat. Let them stand and marinate for 15 to 30 minutes to tenderize the meat.
Step 2
In a separate square dish, combine 3/4 cup of Italian-style seasoned breadcrumbs and 1 1/4 cups of freshly grated Parmesan cheese, mixing them thoroughly to prepare the coating.
Step 3
Peel 3 large garlic cloves, sprinkle them with a pinch of salt on a cutting board, mince them, and then use the flat side of a knife to mash them into a smooth garlic paste.
Step 4
Transfer the garlic paste to a small pitcher or bowl. Add a pinch of salt, freshly ground black pepper, 3 tablespoons of balsamic vinegar, and gradually whisk in 1/2 cup of extra-virgin olive oil until emulsified.
Step 5
Remove the chicken tenders from the buttermilk one by one, shaking off any excess. Dredge them completely in the breadcrumb and Parmesan mixture, pressing gently to make sure the coating adheres well, then place them on a baking sheet greased with 1 tablespoon of olive oil.
Ingredients List
Important Notes
Buttermilk contains natural acids that break down the proteins in chicken, making the tenders incredibly moist and soft.
Mashing garlic with salt creates an abrasive effect, making it much easier to grind the garlic into a fine, smooth paste.
Drizzling olive oil over the breaded chicken before baking is key to getting a crispy, golden-brown crust similar to deep-frying but with much less oil.
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