A crispy twist on your boring chicken! Serve with mashed potatoes and green beans or broccoli for a balanced meal! You could even add them to a salad.
- 1 cup buttermilk *Make your own by mixing 1 cup milk with 4 1/2 tsp white vinegar or lemon juice. Let sit 5 minutes.
- 1 1/2 pounds chicken tenders
- 1 1/4 cups parmesan cheese
- 3/4 cup Italian seasoned bread crumbs
-
1/2
cup
avocado oil
+ 2tbsp
- 3 cloves garlic, minced
- 1/2 tsp salt
- 3 tbsp balsamic vinegar
- freshly ground black pepper
-
Preheat oven to 500 degrees F
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Line 2 baking sheets with foil and brush with 1 tbsp of oil each.
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In a large bowl, pour the buttermilk. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes
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Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar then 1/2 cup oil. Season the vinaigrette with pepper to taste.
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In a pie dish, combine the parmesan and bread crumbs. Remove the chicken tenders from the buttermilk and dredge in the bread crumb mixture to coat. Arrange on the prepared baking sheets. Bake until cooked through and golden brown, about 12 minutes.
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Transfer to a platter and serve the vinaigrette alongside for dipping