Wednesday, August 26, 2009
I needed to use up some buttermilk. Yup, that's how I decided to make this. What? Necessity is the mother of invention. And it tastes good too.
1 pound chicken tenderloins
1/4 cup buttermilk
1/2 cup italian bread crumbs
1/4 cup panko bread crumbs
2 tablespoons Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. Preheat oven to 400 degrees.
2. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt and pepper.
3. Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer on a sheet pan. Throw them in the refrigerator and let them sit for awhile so the coating sticks.
4. Remove from fridge and spray on a little butter (don't drench it or the coating will come off). Bake for about 20 minutes or until golden brown, turning once about halfway thru.