1
For brine, in a resealable plastic bag set in a bowl, combine 3 cups of the buttermilk, the kosher salt, sugar, and ½ teaspoon pepper. Add breast tenders to brine; seal bag. Turn bag to coat chicken with brine mixture. Chill overnight, or at least 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
2
In a large bowl, combine flour, paprika, salt, and 1/4 teaspoon pepper. Divide flour mixture evenly between two shallow dishes. In another shallow dish, place the remaining 3/4 cup buttermilk. Dip breast tenders into flour mixture in the first shallow dish, turning to completely coat. Dip flour-coated chicken in the buttermilk, turning to coat. Coat again with flour mixture in the second shallow dish. Spray with cooking spray.
3
Heat oven to 425°F. Place breast tenders on a lightly greased or parchment-lined baking sheet and bake, 20 minutes, or until internal temperature of thickest piece of chicken reaches 165°F. Always use a meat thermometer to determine the temperature.
4
Meanwhile, in a large bowl, mix together the arugula, figs, almonds, and Parmesan cheese.
5
In a small mixing bowl, whisk together all white wine vinaigrette ingredients until smooth.
6
Drizzle salad mix lightly with half the vinaigrette; divide the mixture among four bowls. Top with the breast tenders. Pass remaining dressing.
