Giada DeLaurentis sold her soul to the devil.
How else does she cook such amazing Italian food, have a kid, and stay that thin? (Moderation, trips to the gym, blah, blah, blah- whatever. She sold her soul, I tell ya!)
Regardless, I love her recipes. The other night I made some chicken tenders from her Everyday Pasta cookbook. Tasty, way healthier than fried chicken tenders, and SO EASY!
Giada paired the chicken tenders with some penne pasta tossed in a vinagrette dressing, but you could serve them with some marinara sauce, chop them up in a salad, or dip them in some honey mustard dressing. Or maybe mayonaise. I’m kidding. That would be gross.
Here are the quick and easy directions:
Parmesan Chicken Tenders
1. Soak 1 lb. chicken tenders (or boneless breasts cut into strips) in 1 cup buttermilk for 15 to 30 minutes.
(Does anyone really keep buttermilk on hand?! Make a substitute by adding 1 tablespoon lemon juice to 1 cup of milk and let it sit for five minutes.)
2. Fire up the oven to 500 degrees.
3. Dredge tenders in a mix of Italian bread crumbs and freshly grated parmesan cheese (add salt and pepper to taste). Her ratio was 3/4 cup bread crumbs and 1 1/4 cups cheese, but I had a lot of leftover mixture so use your own judgment. Press mixture onto tenders to help stick.
4. Place tenders on a cookie sheet that you lined with foil and greased with olive oil. Drizzle another couple tablespoons of olive oil over tenders and bake about 12 minutes.
The parmesan cheese makes these so flavorful and adds some crispiness that you don’t normally get with baked chicken tenders.
(Yes, I created the illustration. I use the term loosely.)