Ingredients

Chicken Tenders:

• Chicken tenders (2 lbs.)

• Buttermilk (1 pint)

• Italian breadcrumbs (2 cups)

• Cornmeal (3 tbsp.)

• Cornstarch (3 tbsp.)

• Lemon zest (1 ½ tbsp.)

• Salt (½ - 1 tsp.)

• Black pepper (½ - 1 tsp.)

• Parmesan cheese (2 cups – shredded)

Aioli Sauce:

• Mayonnaise (¾ cup)

• Garlic (3 cloves)

• Lemon juice (1 whole lemon)

• Red pepper (1)

• Tomato paste (1 tbsp.)

• Olive oil (just a drizzle)

• Non-extra virgin olive oil (1 pint)

How to Prepare

1. Marinade the chicken breasts by putting them in a bowl with the buttermilk.

2. Stir and let it sit in the refrigerator for a few hours.

3. For the breading, pour the breadcrumbs, parmesan cheese, lemon zest, cornmeal and cornstarch into a bowl. Stir with a fork.

4. Add ground pepper over the mixture and stir.

5. Set aside at room temperature.

6. For the aioli dipping sauce, put the mayonnaise, lemon juice, minced garlic, half the minced red pepper, and the tomato paste in a dish.

7. Add about half a teaspoon of black pepper. Stir.

8. Let sit for a couple hours while the chicken is marinating.

9. After a few hours, take the chicken out of the refrigerator and set aside on a plate.

10. Put some salt, black pepper and olive oil on top of the chicken and turn them in the seasoning.

11. Repeat on the other side.

12. Set the chicken in the refrigerator to marinate again.

13. After 30 minutes the chicken will be ready to be breaded.

14. Using tongs, put the chicken in the breading to cover them.

15. Make sure to press the breading onto the chicken.

16. On the stove, have the one-pint of non-extra virgin olive oil set at 375 degrees and ready for the chicken breasts.

17. Using tongs, put in about 4 chicken tenders at a time and cook until they are golden brown. Enjoy!