This is one of our favorites. During the school year and especially during track season, we eat this almost once a week. This is also one of our go-to recipes to "detox" from holiday or travel eating.

This is one of the recipes that I usually don't measure the ingredients. It really depends on how much your making, which makes it easy to make smaller amounts for smaller families.

Ingredients

1 family size package of chicken tenders, approximately 15 tenders
buttermilk
1 cup Italian bread crumbs
1 cup Panko
1 cup grated parmesan cheese
Robust olive oil

Instructions

Trim and clean the chicken tenders. Place in a large container and cover with buttermilk. Refrigerate for at least 30 minutes.

Preheat oven to 450. Line a large cooking sheet with heavy aluminum foil.

Prepare your breading mixture, but adding Italian bread crumbs, panko, and grated parmesan to a shallow baking dish. Stir to combine.

Pour a couple tablespoons of olive oil onto foil lined cooking sheet.

Remove one chicken tender from the buttermilk, allowing any excess to drip off, dredge in breading mixture, coating both sides. Place on baking sheet.

Repeat with remaining chicken.

Drizzle a little more olive oil on top of tenders.

Bake until chicken in done and golden brown.

Ideas

Our absolute favorite way to eat this is over a salad. Slice chicken and place atop your salad and top with a little more paremesan.

It's also great with pasta dishes or alongside homemade mac 'n cheese.

Recipe credit: inspired by Giada De Laurentiis' Crunchy Parmesan Chicken Tenders