Crunchy Parmesan Chicken Tenders with Balsamic Dipping Sauce

Recipe from

This is a great, quick & easy meal to cook in the middle of the week. We use Panko bread cumbs (a staple in our kitchen) & season it with italian herbs. For the dipping sauce we used some 20 year old Balsamic vinegar that Kathy sent us that just sent it over the top (THANKS AGAIN KATHY!!). It was sooooo good. If you can't find chicken tenders just cut a boneless breast length wise once or twice, depending on the size.

4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken tenders (about 18)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan
3/4 cup Italian-style seasoned bread crumbs

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.

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.


  • At 11:13 AM, Anonymous wineguy said…

    I am sorry but I don't see what you do with the it a dipping sauce?

  • At 12:20 PM, Blogger Collin C. said…

    OH YEAH!
    It is a dipping sauce & it beats the hell out of sweet & sour sauce!

  • At 12:20 PM, Blogger Collin C. said…


  • At 11:07 PM, Blogger g58 said…

    Recipe looks good. Thanks for supplying it. Looking forward to the lamb too.


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