This weekend J and I said a bittersweet farewell to our faithful old car. This car has carried J to dozens of early morning college classes, through the northern winter, on our first date to The Old Spaghetti Factory, trips back home, our long drive to Florida, the place we now call home, and our first two years as a married couple. Saying good bye to our car was like saying good bye to an old friend. Although no tears were shed, our hearts seemed to ache a little bit more than we expected as we said farewell.
Have you ever experienced an emotional tug as you said good bye to an old car?
Good thing we had some comfort food in our bellies to carry us through. Homemade Crunchy Parmesan Chicken Tenders, courtesy of Everyday Italian© with Giada De Laurentiis.
- 1 C buttermilk
- 1.5 lbs chicken tenders (I used chicken breasts and cut them in strips.)
- 3/4 cup Italian-style seasoned bread crumbs
- 1 1/4 C freshly grated parmesan
- Olive oil to brush on your baking sheet and drizzle over your chicken
For the dipping sauce, you need: (optional)
- 1/2 cup extra-virgin olive oil
- 3 large garlic cloves, minced
- 1/2 teaspoon salt
- 3 tablespoons balsamic vinegar
- Freshly ground black pepper
Let’s start by placing your chicken tenders into your buttermilk and letting it stand for 15-30 minutes.
Meanwhile, line a baking sheet with tin foil and brush with olive oil.
To start the dipping sauce, finely chop the garlic and add in your salt. Whisk in the vinegar and add 1/2 C olive oil. Season with pepper and stir once more to ensure all the ingredients are properly mixed.
Next, mix your bread crumbs and parmesan together. Take your chicken and generously coat in the bread crumbs and parmesan.
Drizzle a little olive oil over each chicken tender before baking at 500 degrees for about 12 minutes.
Add these crunchy chicken tenders to a side salad and voila, you have a meal in minutes!
And just like that, a little comfort food helped with our achy breaky hearts. 🙂