I have picky twin toddlers and a very picky husband. This is my fail proof lunch or dinner when in a hurry or if my original meal didn't go over well. I keep a large Ziploc bag in the freezer so I can just pop them in the oven.
1Soak chicken tenders in butter milk for 15-30 minutes.
2Preheat oven to 500 degrees.
3Meanwhile, whisk together the 2 eggs and 1/4 cup milk in a bowl or dish. In a separate dish mix together the parmesan and bread crumbs.
4Spread oil over two baking dishes and coat well.
5After chicken has marinated, coat chicken in bread crumb/ parmesan mix then coat in egg wash and one more coating in the bread crumb mixture, coating well. Place on prepared baking dish.
**If making these to freeze, place tenders on a non greased pan and put in the freezer at this point. After they are frozen put in a Ziploc bag**
6Leave a little room between the chicken tenders when placing on the pan.
7After the pan is full, either spray the tops of the tenders with Pam spray or drizzle with a little oil. Place in the oven and bake for 12 minutes.
8Note: You can freeze these tenders after step 5, just place them on an ungreased pan and place in the freezer for a couple of hours until frozen. Remove them from the pan and place in a Ziploc bag. When ready I place them on a greased baking sheet and spray the tops with Pam, then bake them at 500 degrees for about 13-14 minutes.
9Substitute 1 Tablespoon Vinegar plus enough whole milk to make 1 cup for the buttermilk in this recipe. Great in a pinch!