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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.
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Leftover Baked Potato Soup
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By Apple M
Miami, FL
on February 26, 2012
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Delicious! I am addicted to Giada's recipes and this on, like all of her recipes tasted great and simple to make! I agree with another reviewer, the sauce made it heavenly!
By penny100
Grayslake, IL
on October 18, 2011
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This recipe rocks! Another poster said it's healthier without the sauce, which indeed is true, but the sauce makes it heavenly! Thank you Giada for another great recipe. I am addicted to your show & your recipes!
By pieceofthepie
on October 15, 2011
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I love this recipe! BUT, if you want it a bit "healthier" ... just skip oiling the baking sheet and use non-stick foil ... and you don't need the oily dipping sauce at all ... just make a yogurt/coarse grained mustard dipping sauce and it is absolutly healthy and wonderful!
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