extra virgin olive oil
1 cup buttermilk
chicken tenders (about 18)
1 1/4 cups freshly grated parmesan
3/4 cup Italian-style seasoned bread crumbs
Preheat the oven to 500 F. Brush olive oil over lined baking sheet. Place the buttermilk in a large bowl. Add the tenders and stir to coat. Let stand for 30 minutes. Stir the parmesan and bread crumbs in a dish. Dredge the tenders in bread crumb mixture to coat completely, pressing to adhere. Arrange on baking sheet and drizzle with oil. Bake until cooked through, about 12 minutes. Serve with vinaigrette for dipping.