Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 12 minutes
Yield: 6 servings

Recipe courtesy Giada De Laurentiis; modified by Simply Cooking Chef Mitzi Stinson

Ingredients

4T extra-virgin olive oil
1 cup buttermilk
1 1/2 lbs. chicken tenders (about 18)
1 1/4 cups freshly grated Parmesan
3/4 cup bread crumbs
2 tsp. chili powder

Honey-Mustard Dipping Sauce:
1/4 cup honey
1/4 cup spicy brown mustard

Directions

1. Preheat oven to 500°F.
   
2. Brush 1T of oil over each of 2 heavy large-lined baking sheets.
   
3. 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.
   
4. Meanwhile, combine 1/4 cup honey and 1/4 cup spicy brown mustard in a small bowl. Whisk until well-blended and set aside.
   
5. Pour grated Parmesan and bread crumbs in a pie dish. Add 2 tsp. chili powder and combine.
   
6. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere.
   
7. Arrange the coated chiken tenders on the prepared baking sheets, spacing evenly.
   
8. Drizzle remaining 2T of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
   
9. Transfer the chicken tenders to a platter and serve the honey mustard sauce alongside for dipping.