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Continued: Recipes: Potato and Corn Salad, Asian BBQ Wraps, Farro Caprese Salad, Chicken Parmesan Tenders

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  • Last update: June 4, 2014 - 1:08 PM

Brush 1 tablespoon of oil over each of 2 heavy, large, lined baking sheets.

Stir the Parmesan and breadcrumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the breadcrumb 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, switching the pans in the oven halfway through.

Transfer the chicken tenders to a rack to cool to room temperature (this will help avoid condensation that will make the tenders soggy) before placing in a container to keep chilled until ready to serve.

While the chicken is cooling, whisk together the buttermilk, sour cream, mayo, rosemary and garlic in a small bowl. Keep chilled until ready to serve. Serve the chicken cold or at room temperature with the dipping sauce on the side.





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