Crispy Buttermilk Parmesan Chicken Tenders

How to make Crispy Buttermilk Parmesan Chicken Tenders recipe - No need to go out for chicken tenders after trying my recipe. It’s dipped in buttermilk and pan fried for an irresistible crunchy Parmesan crust that keeps little fingers coming back for more. Serve with my Parmesan Roasted Carrot Fries and Creamy Weeknight Mashed Potatoes. Dip with my Homemade Ranch Dressing, if desired.

Ingredients:
6 to 8 chicken tenders (about 1 1⁄2 pounds)
1 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1 1⁄2 cups buttermilk
1 large egg
1 cup all-purpose flour
1 1⁄2 cups Japanese panko bread crumbs
1⁄2 cup grated Parmesan cheese
1⁄2 teaspoon dried thyme leaves, crushed
6 tablespoons extra-virgin olive oil, divided

Method:
1. Season both sides of the chicken tenders with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Add the buttermilk and egg to a shallow dish and whisk to combine. Add the flour and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper to a second shallow dish and stir to combine. Add the bread crumbs, Parmesan cheese, and thyme to a third shallow dish and stir to combine.

2. Dip the chicken first in the buttermilk, second into the flour, third into the buttermilk again, and fourth, press into the bread crumb mixture. Place all of the breaded chicken tenders onto a large plate.

3. Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add half of the chicken to the hot oil and cook until golden on each side, 4 to 5 minutes. Add the remaining 3 tablespoons olive oil and cook the second batch the same way. Serve warm.

Crispy Buttermilk Parmesan Chicken Tenders