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.
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.