HealthyFinds: Baked Chicken Tenders

Baked Chicken Tenders with Sweet and Sour Saucephoto © 2010 Evan Swigart | more info (via: Wylio)
Today’s featured heart healthy recipe in honor of American Heart Month is family friendly, simple, and amazing as a leftover snack. This baked version of chicken fingers takes a classic that tends to be greasy and fattening and makes it heart friendly. Bonus: baking the chicken in the oven rather than frying it is much easier and cuts out the mess.

There are a lot of baked chicken recipes out there but this is one of my favorites. I love the salty falvor of the parmesan mixed into the crumbs. Plus, I add a little extra flavor and texture by using half Italian seasoned bread crumbs added to half crispy, panko bread crumbs.  I keep all these ingredients on hand and bake a quick batch of chicken tenders whenever I need a delicious and quick dinner. (They go great with a fresh arugula salad or sauted spinache).

Baked Chicken Tenders 
Recipe from Food Network, by Giada De Laurentiis


  • 4 tablespoons plus 1/2 cup extra-virgin olive oil
  • 1 cup buttermilk
  • 1 1/2 pounds chicken tenders (about 18)
  • 3 large garlic cloves, minced
  • 1/2 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • Freshly ground black pepper
  • 1 1/4 cups freshly grated Parmesan
  • 3/4 cup Italian-style seasoned bread crumbs


Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb 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.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.


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