fingers? no, tenders.

Just to preface, this isn’t about an Apple Tart.

So about a few weeks about I got the flu. It was bad and I didn’t eat much. So lo and behold, the day my appetite came back it returned with a vengeance. As at 4:00 lunch with my family was my first real returning to the land of the living meal, my stomach was again hungry around 10:45 PM. And I responded.

With Chicken Tenders.

To the happiness of myself and my roommate, I remembered that I had chicken that needed to be desperately cooked. Chicken that had come out of the freezer pre-flu. And of course with me being me, chicken tenders were the first things that I thought of, and the main thing that I crave. But I was also in the midst of the diet so frying something wasn’t happening. Thus, on a semi-cold night I cranked up the oven to 500 degrees and went to town.

The recipe is after the jump, and word to wise…don’t flip the chicken tenders mid-baking, they stick if you do that and then they look like mine, which is to say yummy but not pretty.

Parmesan Chicken Tenders

4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk
1 1/2 pounds chicken breast, cut into strips
Freshly ground black pepper
Chili Powder
1 cups freshly grated Parmesan
1 cup Italian-style seasoned bread crumbs
1/2 cup Flour

Preheat the oven to 500 degrees F.

Brush olive oil over a heavy large foil-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.

Put the Parmesan, flour, dash of salt/pepper/chili powder and bread crumbs in a gallon sized ziploc bag. Remove the chicken tenders from the buttermilk and place them in the bread crumb mixture to coat completely. Seal and shake the bag to coat chicken properly. 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.

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