Crispy Parmesan Chicken Tenders
Instructions
1. Set Up Your Breading Station:
Get three shallow dishes or plates. In the first, place the all-purpose flour. In the second, whisk together the eggs and milk. In the third, combine the panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and pepper.
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Dredge in Flour: Coat the chicken strip in the flour, shaking off any excess.
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Dip in Egg: Next, dip it fully into the egg mixture, allowing any excess to drip off.
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Press in Panko Mixture: Finally, press the chicken firmly into the panko-Parmesan mixture, ensuring it is evenly and thoroughly coated on all sides. Place the breaded tenders on a clean plate.
3. Heat the Oil:
Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet or Dutch oven. Heat over medium-high heat until it reaches approximately 350°F (175°C). (To test, a small piece of breading should sizzle immediately when dropped in.)
4. Fry to Golden Brown:
Working in batches to avoid overcrowding, carefully place the chicken tenders into the hot oil. Fry for 3-4 minutes per side, or until the exterior is deep golden brown and crispy.
5. Drain and Serve:
Remove the tenders with tongs or a slotted spoon and transfer them to a wire rack set over a baking sheet, or a plate lined with paper towels, to drain any excess oil.
6. Garnish and Enjoy!
Garnish with fresh chives or parsley if desired. Serve immediately with dipping sauces like honey mustard, ranch, or marinara.
