This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Crunchy Parmesan Chicken Tenders
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Buttermilk soaked chicken tenders are baked with a Parmesan and breadcrumb coating and served with a garlic and balsamic vinaigrette for dipping.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 tablespoons extra-virgin olive oil, plus
1/2 cup extra-virgin olive oil
1 cup buttermilk
18 chicken tenders
3 cloves garlic, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
freshly ground black pepper
1 1/4 cup freshly grated Parmesan cheese
3/4 cup Italian-style seasoned bread crumbs
directions
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.
Recipe Source: Giada De Laurentiis
added by
rcook
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 2, 2010
For starters, how can you go wrong with a recipe involving two of the basic food groups - garlic & balsamic vinegar? Seriously, this is a spectacular recipe. Delicious chicken with the bread crumbs & parmesan, and a wonderful dipping sauce. While I love the dipping sauce, the chicken can absolutely stand on its own. This has immediately become one of my favorite recipes period. Thanks, Giada, for another great one. (I've never cooked anything at 500ð before - worked perfectly. Highly recommended.