Parmesan Chicken Tenders

Children tend to be picky eaters but it will be hard for them to resist these tasty offerings. Chicken tenderloins are marinated in buttermilk to soften them up a little and make them extra tender. Seasoned bread crumbs and freshly grated Parmesan cheese provide a zippy flavor profile. Serve with the suggested sauce or serve with any dipping sauce of your choice. Marinara and honey mustard sauces are good alternatives and even plain old ketchup will do in a pinch.

Parmesan Chicken Tenders

1½ lb. chicken tenders (about 18)

1 cup buttermilk
1¼ cups freshly grated Parmesan
¾ cup Italian style seasoned bread crumbs

Dipping Sauce (optional):

½ cup extra virgin olive oil

3 tbsp. balsamic vinegar

3 large cloves garlic, minced

½ tsp. kosher salt

Freshly ground black pepper

Preheat the oven to 450 degrees.

Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and no longer than 30 minutes.

Stir the Parmesan and bread crumbs in a pie dish or large plate. Remove the chicken tenders from the buttermilk, making sure to let the excess buttermilk drip off as much as possible. Dredge the tenders in the bread crumb mixture and coat completely; press to adhere. Arrange the chicken tenders on a greased baking rack placed over a baking sheet. Drizzle 2 tbsp. extra virgin olive oil over the tenders and bake until they are cooked through and golden brown, about 15 minutes. Turn the tenders over halfway through cooking to achieve even crispness.

Transfer the chicken tenders to a platter and serve immediately with the dipping sauce of choice.

If you want to make the sauce listed here, simply mash the garlic with the salt in a medium bowl until it forms a paste. Whisk in the vinegar and the half cup of olive oil. Season to taste with pepper and transfer to a small serving bowl.

Serves 6