This recipe from Giada is one of those recipes that makes dinner easy--it's quick to put together, easily made right after work or a long day of studying, and without extensive time in the kitchen. Plus, it tastes good and serves many. Add these bits of goodness to a fresh bowl of white rice or rice pilaf. Drizzle with lemon juice and salt & pepper for a fantastic flavor combo.
Note: To make these crisp-ier, try NOT to line the chicken strips directly next to each other. And one more tip: The other benefit to this recipe is that you make as many as you need.
Large baking sheet
Large mixing bowl, for buttermilk soak
Flat plate or pyrex dish, to hold bread crumb mixture
Chicken Tenders, as many as you want to make and fit comfortably on baking sheet
1-2 cups of Buttermilk
3/4 -1 cup Italian Bread Crumbs
1 1/4 - 2 cups Freshly grated Parmesan (or store bought)
Salt & Pepper
3-4 Tbls of Olive Oil
1. Preheat oven to 500F degrees.
2. Wash your hands.
3. Add tenders and buttermilk into a large bowl and marinate for 15-30 minutes.
8. Space tenders, ideally, so that they are not touching each other.
10. Bake until crispy / golden brown, approx 12-15 minutes.
Great leftover in case you make a few extra or have leftovers. Doubtful, but possible.
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