An easy, crunchy, Italian version of fried chicken, which is a combination of my 2 favorite types of food... Grocery list: 1 pound chicken tenders, parmesan cheese, italian bread crumbs, and buttermilk. For the vinaigarette, you'll need 3 garlic cloves, balsamic vinegar, and olive oil. The recipe below is for one pound, but you can adjust for more/less.
Start by soaking the tenders in about a cup of buttermilk, for at least 15 minutes in the fridge. In a shallow bowl, mix 3/4 cup parmesan with 1/2 cup breadcrumbs. Dip the tenders in the crumb mixture to coat, then place on a baking sheet lined with foil (brush the foil generously with olive oil first). Then drizzle more olive oil across the chicken tenders, and bake for 15 minutes at 450 degrees.
To make the vinaigrette, mince 3 garlic cloves and place in a small bowl or ramekin. Mash salt into the garlic, season with pepper, then pour 3 T of balsamic and 1/4 -1/3 cup olive oil. Serve the vinaigrette alongside the tenders for dipping.
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