This is another repeat recipe for our table, but not for the Kitchen. It’s so much more than the sum of it’s parts, I can’t even tell you. If you have children, this is a must try. They will love the chicken!

4 tablespoons plus 1/2 cup extra-virgin olive oil
1 cup buttermilk (I use the powder stuff, I don’t go through it fast enough!)
1 1/2 pounds chicken tenders (about 18) (I use chicken breasts and cut them up into tender sized pieces)
3 large garlic cloves, minced
1/2 teaspoon salt
3 tablespoons balsamic vinegar
Freshly ground black pepper
1 1/4 cups freshly grated Parmesan (DO NOT use the kind you buy in the pasta aisle.  get the real thing.)
3/4 cup Italian-style seasoned bread crumbs

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.

Preheat the oven to 500 degrees F.

Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets and place a piece of parchment paper over it so it sticks, then brush some oil on top of the paper.

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.

Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.

Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.