buttermilk parmesan chicken tenders

So easy! And when the brain is going on fumes in deciding ‘what’s for dinner,’ this round of chicken is the perfect answer. In fact, as I write this, my 11 year old son is in the kitchen making this.

There are days… and sometimes weeks, where my kitchen repertoire and responsibilities go on autopilot. This is when I reach for my list of tried-and-true, never-be-blue dishes.

Meals that are easy, take little brainpower, use minimal energy and are often quick to assemble. No doubt you have such standbys? This should be a coveted list! Harbored by the kitchen master in times of hassle and hurry, displayed easily yet eloquently to the table top, the look of labor, extensive effort and of love… and how brilliant that this recipe—in my default repertoire—is so accessible that my son can make it!

So I have time to write about it. Usually, I just throw together a salad, easy broccoli or any variety of roasted vegetables with this Buttermilk Parmesan Chicken. Sometimes I add a nice loaf of Tuscan bread with olive oil and kosher salt for dipping. Dinner is served, consumed and cleaned up just in time for us to rush off to the next endeavor. In this case: basketball practice. For the next time you need an easy meal or very nearly a night off:

Buttermilk Parmesan Chicken Tenders
1 cup buttermilk
12-18 chicken tenders
1 cup Parmesan
1 1/2- 2 cups Italian seasoned bread crumbs
2-4 T olive oil

Heat oven to 500. Place tenders in bowl, cover with buttermilk and let rest 15-30 minutes. Combine Parmesan, bread crumbs and Italian seasoning in another bowl. Using tongs dip tenders into mix and lay on cookie sheet. Drizzle tenders with olive oil (approx. 1 tsp per tender). Bake 12 minutes. 18 tenders serves 6 (I plan on 3 tenders per appetite; adjust as needed!).

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