Herb and Parmesan Chicken Tenders
Made these chicken tenders for dinner the other night, and they came out quite tasty with very noticeable herby flavor. You can always reduce the amount of herbs to suit your own taste.
or other vegetable oil, for frying
salt and black pepper
beaten with 1/4 cup water
|For the breading:|
freshly stripped and chopped, 2 to 3 tablespoons
finely chopped, 3 tablespoons
flat-leaf, freshly chopped, about 2 handfuls
finely chopped or minced
red pepper flakes
crushed, or to taste
Preheat oven to 350℉ (180℃).
Put a nonstick cookie sheet in oven with a tin foil liner.
Heat ½-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
Season chicken tenders with salt and pepper.
Put flour in a shallow dish.
Beat eggs with water in a second dish along side the flour.
In a third dish, mix the breading ingredients.
Coat chicken in flour, then egg, then bread and cheese mixture.
To keep your hands clean, ask for plastic gloves at the butcher counter.
To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
Cook chicken until deeply golden on each side, 3 to 4 minutes.
Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time.
Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary.
If the chicken begins to brown too quickly lower heat slightly.
Serve chicken hot or cold with your favorite salad if needed.