I have some chicken tenders from a while ago. I looked up some recipes online and most of them looked pedestrian so I was like, alright Giada, I’ll trust you on this one.
Ingredients: chicken tenders, bread crumbs, parmesan cheese, milk, and stuff. The recipe called for some buttermilk, to which I responded “wtf is a buttermilk?” My first instinct was to mix some butter with milk, but according to wikipedia it actually has less fat content than milk, and also is kind of sour. Well, I just happen to have some skim milk that’s starting to go sour…
Soak chicken in milk. Mix bread crumbs with parmesan cheese.
I distinctly remember my thought process went like this: “oh, I have some herbs. I’ll just add some herbs. What doesn’t taste better with more herbs?” As soon as I put it into the mix, though, I immediately regretted my decision. For one, there was too much of it. I was worried the breading mixture wasn’t going to adhere properly to the chicken. I was also worried the herbs were just going to be burnt to a crisp.
I am so incredibly bad at drizzling oil.
Into the oven!
I didn’t want to waste the extra breading mix I had, so I just put it into the oven and hoped that something delicious would come out… and it did!
The dipping sauce is basically balsamic vinegar.
Moneyshot. It’s not as golden as I thought it would be. I’m not sure if that’s because of my terrible oil drizzling, or if I just didn’t leave it in there long enough.
