we made these crunchy parmesan chicken tenders a week or ago, and they are SO good! they're also really easy and healthy, which is a win-win.
i got the recipe from the giada de laurentiis section of the food network website: yummy
- 3 tsbp plus 1/2 cup olive oil
- 1 cup buttermilk
- 1 1/2 pounds chicken tenders*
- 3 large garlic cloves, minced
- 1/2 tsp salt
- 3 tbsp balsamic vinegar
- pepper
- 1 1/4 cups parmesan cheese
- 3/4 cup italian-seasoned bread crumbs
*we didn't have actual tenders on hand, so we just used regular boneless chicken breasts cut in 1/2s or 1/3s depending on the size. we also didn't make 1 1/2 pounds, just whatever we had on hand, which ended up being about 10 tenders or so.
1. preheat the oven to 500 degrees.
2. brush 1 tbsp of oil over a large baking sheet lined with foil.
3. place buttermilk in a large bowl. add the chicken tenders and stir to coat. let stand at least 15 minutes. (we didn't actually let them stand that long, and they turned out fine. they might be better if you let them sit, but who has the time??)
4. mash the garlic with the salt in a medium bowl. whisk in the balsamic vinegar and the 1/2 cup of oil. season to taste with pepper. transfer vinaigrette to a small serving bowl.
5. stir the parmesan cheese and bread crumbs in a shallow dish. remove the chicken from the milk and dredge them in the crumb/cheese mixture to coat completely. arrange the chicken on the prepared baking sheets.
6. drizzle 2 tbsp of oil over the chicken and bake until golden brown, about 12 minutes.
7. serve the vinagrette on the side for dipping, or drizzle over the top with about 5 minutes left to cook. that's what we did, and it made the crust so tasty!
enjoy!
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