Main Dishes

Buttermilk Parmesan Chicken Tenders

Recipe and photo by Janelle Maiocco of Talk of Tomatoes

  • 1 cup buttermilk
  • 12-18 chicken tenders
  • 1 cup Parmesan
  • 1 1/2- 2 cups Italian seasoned bread crumbs
  • 2-4 Tbsp. extra virgin olive oil
  1. Heat oven to 500 F. Place tenders in bowl, cover with buttermilk and let rest 15-30 minutes. 
  2. Combine Parmesan, bread crumbs and Italian seasoning in another bowl. 
  3. Using tongs dip tenders into mix and lay on cookie sheet. Drizzle tenders with olive oil (approx. 1 tsp per tender). Bake 12 minutes. 

Yield: Makes 18 tenders.