Crunchy Parmesan Chicken Strips
8 raw chicken tenders, thawed (or 4 small breasts cut in half)
1/2 c. flour
3/4 c. Italian seasoned bread crumbs
1/4 c. grated Parmesan cheese
2 tblsp. milk
1 tsp. hot sauce, optional
Salt and pepper
1/4 c. oil (olive or vegetable)
Preheat oil in large frying pan over medium heat.
Bowl 1: Flour
Bowl 2: Egg, milk and hot sauce, whisked to combine
Bowl 3: Bread crumbs and Parmesan cheese
Sprinkle salt and pepper on chicken. Working with two tenders at a time, dip tenders in flour bowl and turn to coat. Shake off excess flour. Dip in egg bowl to moisten. Finally, dip in bread crumbs to evenly coat. Carefully place in hot oil to pan fry. Repeat method to bread remaining chicken and place in pan.
Fry chicken on first side for 4-5 minutes, then flip with tongs. Allow to fry for 3-4 minutes on side two, until chicken is golden brown and cooked through. (Add more oil if pan seems dry; big strips may need more time.) Remove chicken from pan and drain excess oil on paper towels.
Serve with your favorite dipping sauces, cole slaw and waffle fries for a delicious restaurant meal at home!
Recipe author: Sarah Saubert