Start by tenderizing the boneless skinless chicken breast by pounding it with a meat mallet until it’s about ¼″ thick. Then we cut it into strips and soak them in buttermilk for about an hour. Not only does the buttermilk provide a nice base flavor, but it also is an excellent tenderizer. After the bath in the buttermilk, we give the tenders a quick coating of flour, then a dunk some beaten eggs, then dredged through a mixture of Parmesan cheese, ranch dressing mix and bread crumbs. After the tenders are all coated they go right on a baking sheet and into the oven for 10-12 minutes. This is one of my favorite and easiest chicken tender recipes to make. The kids love it!
