Ingredients:1 lb (450 g) chicken breasts, cut into strips1 cup all-purpose flour2 large eggs1/4 cup milk1 cup panko breadcrumbs1/2 cup grated Parmesan cheese1 teaspoon garlic powder1/2 teaspoon paprika1/2 teaspoon black pepper1/2 teaspoon saltVegetable oil for fryingFresh chopped chives (optional, for garnish).Instructions:Prepare the Breading Station:Place the flour in a shallow dish.In a second dish, whisk the eggs and milk together.In a third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, black pepper, and salt.Coat the Chicken:Dredge each chicken strip in the flour, shaking off excess.Dip into the egg mixture, ensuring it’s fully coated.Finally, press into the breadcrumb mixture, coating evenly.Heat the Oil:Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat (approximately 350°F/175°C).Fry the Chicken:Carefully place the breaded chicken strips into the hot oil. Fry for 3-4 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F/74°C).Remove and place on a plate lined with paper towels to drain excess oil.Serve:Garnish with fresh chopped chives and serve immediately with your favorite dipping sauces (e.g., honey mustard, ranch, or spicy mayo).Tips:For a healthier version, bake the tenders in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.Use an air fryer for a crispy texture with less oil—cook at 375°F (190°C) for 12-15 minutes.Add cayenne pepper or chili flakes for a spicy kick.These chicken tenders are best enjoyed fresh but can also be reheated for a quick and easy meal. Bon appétit!.TipsTo achieve perfectly crispy Parmesan chicken tenders, start by using panko breadcrumbs mixed with grated Parmesan for the coating.Panko creates a lighter, crunchier texture compared to regular breadcrumbs.For extra crispiness, toast the breadcrumbs in a skillet with a touch of oil before coating the chicken.This step ensures a golden-brown crust that’s both visually appealing and delicious..
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