parmesan chicken tenders

the geek loves pizza, hot dogs, bean burritos, and chicken fingers. someone once commented that he has the taste preferences of a 6 year-old, to which he responded, "i stick with what i like!" :)

fortunately, he'll still try new things. he won't necessarily like the new things, but he will at least try them. sometimes it's totally new, like when he tried steamed barbeque pork buns from the asian market (he liked them!) or vichyssoise (didn't like it all that much). other times, it's a new variation on something familiar, like these parmesan chicken tenders (he liked these too!)

these chicken tenders are a great, hearty appetizer. they offer a nice alternative to the fast-food chicken fingers that the geek loves. they are crunchy on the outside and tender on the inside. i love them with the balsamic vinaigrette dipping sauce, the geek loves them with ketchup. they are simple to make and can be easily turned into an entree.


adapted from giada de laurentiis' crunchy parmesan chicken tenders.

equipment

• 2 heavy baking sheets (cookie sheets don't do well with the high temperature)
• silicone brush (to prepare baking sheet- if you don't have one, just use waxed paper to distribute the oil)
• whisk (or a fork)

ingredients

• 4 tablespoons plus 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders
• 3 large garlic cloves, chopped
• 1/2 teaspoon kosher salt
• 3 tablespoons balsamic vinegar
• freshly ground black pepper
• 1 1/4 cups freshly grated parmesan
• 1/2 cup seasoned bread crumbs (italian style)
• 1/4 cup panko (or just add an extra 1/4 cup of bread crumbs if you don't have panko)

directions

1. place the chicken tenders in a large bowl and cover with the buttermilk. stir to coat and let stand for 25-30 minutes.
2. preheat the oven to 475 degrees F.
3. prepare the baking sheets by lining with foil and brushing each sheet with 1 tablespoon of oil. 
4. create the dipping sauce by mashing the garlic with the salt in a medium bowl. whisk in the vinegar and 1/2 cup of oil. season with pepper, to taste. pour into a small bowl or dish to serve.
5. in a pie dish or shallow bowl/pan, combine the parmesan, bread crumbs, and panko. remove the chicken from the buttermilk and dredge in the bread crumb mixture, pressing additional mixture to the tenders to coat completely. 
6. arrange the coated chicken tenders on the prepared baking sheets so they are evenly spaced. drizzle the remaining 2 tablespoons of oil over the chicken tenders. bake for 15 minutes, or until they are cooked through and golden brown.
7. serve the chicken tenders on a platter with the vinaigrette for dipping.

notes

• to make this an entree, skip the vinaigrette and serve the chicken tenders with pasta and marinara sauce.
• turn this into a salad by slicing the chicken and serving it warm over mixed greens tossed with the vinaigrette.