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Recipe and photo by Janelle Maiocco of Talk of Tomatoes

Buttermilk Parmesan Chicken Tenders

yields Makes 18 tenders.


  • 1 cup buttermilk
  • 12-18 chicken tenders
  • 1 cup Parmesan
  • 1 1/2- 2 cups Italian seasoned bread crumbs
  • 2-4 Tbsp. California Olive Ranch extra virgin olive oil


  1. Heat oven to 500 F. Place tenders in bowl, cover with buttermilk and let rest 15-30 minutes.
  2. Combine Parmesan, bread crumbs and Italian seasoning in another bowl.
  3. Using tongs dip tenders into mix and lay on cookie sheet. Drizzle tenders with California Olive Ranch extra virgin olive oil (approx. 1 tsp per tender). Bake 12 minutes.