Crispy Parmesan Chicken Tenders
  • 2 pounds chicken tenders or chicken breast cut into small pieces
  • olive oil
  • all purpose flour
  • 2-3 eggs
  • 3 cups Panko bread crumbs.
  • ¾ cup shredded Parmesan
  • 1½ teaspoon garlic powder
  • 1½ Italian seasoning
  1. Set up 3 large bowls or pans. Place chicken in the first bowl. Beat 2 eggs in middle bowl. And in the right bowl, mix together the Panko, Parmesan, garlic powder and seasoning.
  2. Pour enough olive oil into a skillet to cover the bottom and heat over medium-low.
  3. While skillet is heating up, sprinkle flour over the chicken to coat.
  4. Next, dip floured chicken in egg and cover completely. Add a third beaten egg, if needed.
  5. Then, dip chicken in the panko mixture and coat with the mixture.
  6. Once the oil in the skillet is hot, place the chicken in the pan--tongs work well for this. Do not turn the chicken until it is golden, crunchy brown.
  7. Brown the second side until chicken is cooked through. To be sure, remove a piece and cut through the chicken.
  8. Set up a plate lined with paper towels. Remove cooked chicken and place on paper towels.
  9. Discard unused egg and panko mixtures.
Would you rather bake these tenders? Just place the coated tenders on a baking sheet and bake at 350 degrees for about 15 minutes. Flip the chicken and bake for another 15 minutes or until chicken is cooked through.
Recipe by Family Balance Sheet at