Prep Time:
15 mins
Cook Time:
3 mins
Total Time:
18 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts (per serving)
| 366 | Calories |
| 12g | Fat |
| 33g | Carbs |
| 37g | Protein |
