CRISPY CHICKEN TENDER IN BUTTERMILK ENJOY DAN:

            BUTTERMILK CRISPY CHICKEN TENDERS by CHEF DAN:

Serves 4

INGREDIENTS:

3/4-cup buttermilk

1-1/3-pound chicken tenders

1 cup Panko

1-1/2-cup cornmeal

1/2-cup Parmesan cheese

2 cloves garlic minced

1/4-teaspoon Herbs de Provence

2 teaspoons kosher salt

1/4-teaspoon cayenne pepper

2 teaspoon EACH onion powder, garlic powder and smoked paprika

Kosher salt and freshly ground black pepper

DIRECTIONS:       (PRE-HEAT OVEN TO 400 DEGREES)

1.   Add buttermilk and cayenne in a zip-lock bag.

2.   Add chicken tender, buttermilk, garlic and Herbs de Provence.

3.    Marinate for 1 hour or overnight, in the refrigerator.

4.   In a shallow dish whisk together Panko, cornmeal, Parmesan cheese,  onion, garlic powder, and smoked paprika.

5.   Season with salt and pepper.

6.   Remove chicken from the buttermilk

7.    Dip buttermilk chicken into Panko mixture, pressing gently into the crumbs to coat.

8.   Place on a prepared baking sheet, and repeat.

9.   Bake, in a single layer, until crispy about 15 minutes.

ENJOY DAN:                          (BON-APPETITE!!)