Crunchy Parmesan Chicken Tenders

This is another recipe I got from Giada De Laurentiis on the Food Network.

4 Tbls extra virgin olive oil
1 c buttermilk
1 1/2 pounds chicken tenders (approx. 18)

1/2 tsp salt

3/4 c grated Parmesan cheese
Black Pepper
3/4 c Italian-style seasoned bread crumbs

Preheat oven to 500 degrees F.

Brush 1 Tbls of oil over each of 2 heavy large lined baking sheets.  Place the buttermilk in a large bowl.  Add the chicken tenders and stir to coat.  Let stand at least 15 minutes and up to 30 minutes.

Stir the Parmesan and bread crumbs in a pie dish.  Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere.  Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly.  Drizzle the remaining 2 Tbls of oil over the chicken tenders and bake until they are cooked through and golden brown.  About 12 minutes.