CRUNCHY PARMESAN CHICKEN TENDERS
Olive Oil 1 ¼ cups grated Parmesan Cheese (fresh or dry)
1 cup Buttermilk ¾ cup Italian Bread Crumbs
1 ½ lbs. Chicken Tenders (about 18) Marinara Sauce (for dipping)
Heat oven to 500*.
Spread olive oil over large baking sheet lined with parchment paper.
Pour buttermilk in large bowl. Add chicken. Stir to coat. Let soak 15-30 min.
In pie plate, mix parmesan cheese and bread crumbs. Remove chicken from buttermilk and roll in crumb mixture (press it in). Place on baking sheet. Drizzle more olive oil over chicken.
Bake until browned (about 12 min.)
Serve with marinara sauce.