As I balance a full time advertising career that requires me to clock in at the office 40+ hours a week AND excel in the role of a housewife doing everything that I know how to maintain an organized household this newlywed hasn’t been very effective with cooking at home. Throughout my first 9 months of marriage, I have learned that food (along with a few other key aspects of life) is the yellow brick road straight to my husband’s heart. He loves a good home cooked meal! Hence, a new goal of mine has surfaced. I’d like to introduce to you, ‘Everyday Italian, At Home’.

‘Everyday Italian, At Home’ will be a spring off of various restaurant, gadget, and recipe reviews that I will be writing for Gourmet Italian.

Without further adieu, I’d like to share with you my first Everyday Italian, At Home experience:

Crunchy Parmesan Chicken Tenders served with dipping sauces.

Who doesn’t love chicken tenders? Especially when paired with a homemade sauce! Today I’m going to show you how to make crunchy parmesan chicken tenders right from your kitchen! In addition to the chicken tenders, I’ll teach you how to make two simple 3-4 ingredient dipping sauces. Can you say, BONUS!

Before I go any further, I’d like to give www.foodnetwork.com credit for this recipe.

Crunchy Parmesan Chicken Tender Ingredients:

  • 4 tablespoons extra-virgin olive oil
  • 1 cup buttermilk
  • 1 1/2 pounds chicken tenders (about 18) NOTE: Since I was only cooking for two, I used one pound of chicken tenders and had plenty leftover!
  • 1 1/4 cups freshly grated Parmesan
  • 3/4 cup Italian-style seasoned bread crumbs

Crunchy Parmesan Chicken Tender Directions:

  • Preheat the oven to 500 degrees F.
  • Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. NOTE: I only needed one baking sheet
  • 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.
  • 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. NOTE: After reading the recipe reviews for this recipe at www.foodnetwork.com, I decided to replace this step by omitting the olive oil drizzle and giving the chicken tenders a quick spritz of vegetable oil cooking spray. I highly recommend doing this, as it will give your tenders extra crisp!
  • Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Balsamic Vinaigrette Dipping Sauce Ingredients:
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 3 large garlic cloves, minced
  • Salt & freshly ground black pepper

Balsamic Vinaigrette Dipping Sauce Directions:

  • Mash the garlic with the salt in a medium bowl.
  • Whisk in the vinegar and then the 1/2 cup of oil.
  • Season the vinaigrette, to taste, with pepper.
  • Transfer the vinaigrette to a small serving bowl.

Honey Mustard Dipping Sauce Ingredients:
  • Equal parts of honey, yellow mustard, and stone ground mustard
  • Mix equal parts together in a small serving bowl
This was a simple recipe that was easy to make, serve, and eat! Finger food after a busy work day is just awesome! If you have kids, this recipe is definitely kid friendly! Along with the chicken tenders I served green beans and sweet potato fries with cilantro sour cream. Although the sour cream was mostly for the sweet potato fries, I dipped a tender in the cilantro sour cream and it was pretty tasty! Here’s how to make the cilantro sour cream:

Cilantro Sour Cream Ingredients:

  • 1/2 cup sour cream
  • 1 pinch each of garlic powder, salt, and pepper
  • Juice from half of a lime
  • Handful of chopped cilantro

Cilantro Sour Cream Directions:

  • Combine ingredients and enjoy!
Article by : Amanda Hoffman

Gourmetitalian 2011
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