PARMESAN + PANKO CHICKEN TENDERS
Ahhhhhh, the long awaited Chicken Tender recipe. Here she is, in all her glory. Seriously... this is my kids FAVORITE thing I make. Adults too. I mean, who doesn't love chicken tenders? And like I said, not just for kids. These crispy delicious strips are perfect for toping a salad, making chicken parmesan and just when you need a quick weeknight dinner idea. Make them once and I guarantee they'll be on your menu quite often!
12 boneless skinless chicken tenderloins (about 2 packages)
3 cups panko bread crumbs
1 cup fresh grated parmesan cheese
1 1/2 cups all purpose flour
1 tsp garlic powder
1 tsp onion powder
3 eggs, beaten
olive oil for pan frying
WHAT TO DO
Set out 3 bowls of equal size on your counter. Fill one with flour + onion powder + garlic powder and salt & pepper to taste, mix well.
Add eggs to second bowl and beat together.
In the third bowl mix panko bread crumbs and parmesan cheese.
Take chicken tenderloin and cover with flour, then dip in egg on both sides and cover with panko, using your fingers to make sure every part of chicken is covered.
Set aside on a plate and repeat steps with each piece of chicken.
Once all the chicken is coated by steps above, heat a large skillet to med-high heat and add olive oil, covering a majority of the bottom of pan.
Pre-heat oven to 350° and line a baking sheet with parchment paper.
Pan fry breaded chicken for about 1-2 minutes on each side or until golden brown. *chicken will be raw in the middle*
Transfer chicken to parchment lined baking sheet.
Bake the tenders for 20-25 minutes, or until done.
Makes 4 servings, that's 3 tenders each. Or 3 servings, that's 4 tenders each. I'm thinking they'll want more. Basically.... make a bunch. Ha!