CRUNCHY PARMESAN BAKED CHICKEN
I love this recipe, not only because it’s really good, but you get tender, crispy chicken…..that’s baked and not fried. Make sure that you use Panko bread crumbs for big crunch without frying. For variation though…..you can also fry the chicken tenders in oil and drain on paper towels. They are delicious.
YOU WILL NEED:
2/3 Cup Buttermilk or buttermilk ranch dressing
2 cups Panko bread crumbs
1/2 Cup grated Parmesan cheese
2 teaspoons garlic salt
2 pounds chicken breast tenders
1/3 cup butter
Salt to taste
1. Preheat the oven to 400 degrees. Grease an glass baking dish.
2. Pour the buttermilk or ranch dressing into a wide, shallow dish or pie plate. Mix the panko, Parmesan cheese, and garlic salt in another wide, shallow dish. Roll each piece of chicken in the buttermilk and then dredge in the panko mixture to coat.
3. Arrange the chicken pieces in the greased pan. Melt the butter in a glass measuring cup in the microwave and drizzle the melted butter over all. Bake for about 30 minutes, until the chicken is tender and no longer pink. Sprinkle with Salt to taste.