Fried Chicken Tenders
chicken breast tenders
unsweetened cornflakes cereal, finely crushed; or panko
grated Parmesan cheese
minced Italian parsley
canola oil, divided
1. Place the chicken and buttermilk in a baking dish. Cover and refrigerate for at least 1 hour. (Marinating for up to 24 hours will make the chicken even more tender and flavorful.) Combine the cornflakes (or panko), cheese and parsley in a shallow dish. Remove the chicken, discard the buttermilk and roll the tenders in the cornflakes (or panko) mixture until coated. Set on a rack.
2. Heat 1 tablespoon of the canola oil in a nonstick skillet over medium heat. Fry half the tenders in the oil until cooked through, about 8-10 minutes, turning halfway through with tongs. Repeat with remaining oil and tenders. Tenders may be kept warm in a 200 degrees F oven until ready to serve.