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1
Preheat the oven to 500F.
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2
Brush a large, heavy, foil-lined baking sheet with 1 tablespoon of oil.
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3
Place the buttermilk in a large bowl.
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4
Add the chicken tenders, stir to coat, and let stand for at least 15 minutes and up to 30 minutes.
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5
Bring a large pot of salted water to a boil over high heat.
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6
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
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7
Drain.
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8
Stir the Parmesan and bread crumbs together in a pie pan.
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9
Season the mixture with a pinch of salt and pepper.
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10
Remove the chicken tenders from the buttermilk, allowing the excess to drip back into the bowl, and dredge them in the bread-crumb mixture to coat completely, pressing to adhere.
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11
Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly.
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12
Drizzle with 2 tablespoons of the oil and bake until they are cooked through and golden brown, about 12 minutes.
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13
Transfer the chicken tenders to a cutting board and cut into 1-inch pieces.
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14
Meanwhile, mash the garlic with 1 teaspoon salt in a medium bowl.
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15
Whisk in the vinegar and then the remaining 1/2 cup of oil.
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16
Season with 1/4 teaspoon pepper.
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17
Place the drained pasta in a large serving bowl.
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18
Drizzle with the vinaigrette, sprinkle with the parsley, and top with the chicken.
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19
Toss to combine, and serve.
