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Lunch / Dinner

Buttermilk Chicken Tenders with Parmesan & Almonds

When you can bake, instead of fry, cooking just gets easier. And these buttermilk chicken tenders, along with having a streamlined breading procedure, bake all at once, rather than frying in batches. With a little crunch from the Parmesan and almonds as the breading, these chicken bites are more satisfying than your average basket of tenders. This frees you up to prepare the crisp, refreshing watermelon salad, so the whole menu comes together at the same time.

Originally, buttermilk was what was leftover after making butter. But today it’s made by adding bacterial cultures to cow’s milk to give it its characteristic tang.


4 servings

Total Time

30 minutes

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Preheat oven to 400°. Place a rack on a baking sheet; coat with nonstick spray.

Soak chicken tenders in buttermilk while oven preheats. Transfer tenders to a plate, then season with salt and pepper.

Combine Parmesan, almonds, Italian seasoning, and paprika in a shallow dish. Coat tenders in Parmesan mixture, pressing to adhere; transfer to prepared rack.

Roast tenders until golden brown and cooked through, 15 minutes.


To ensure the crumbs adhere to the chicken, be sure to process the almonds until finely ground.


So the seasoning doesn’t drip off with the buttermilk, season the chicken after buttermilk drips off.


So the crust becomes crispy, let excess buttermilk drip off of tenders before breading.

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