- Cooking Time:
- Preparation Time:
Backstory(foodnetwork.com, slightly modified)
- Olive oil, for frying (we used peanut oil)
- 1 1/2 pounds chicken breast tenders
- Salt and pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten with 1/4 cup water
- 2 cups Italian style bread crumbs (we used regular)
- 1 cup shredded Parmesan
- 6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
- 6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
- 2 handfuls chopped flat-leaf parsley leaves
- 4 cloves garlic, finely chopped (I used garlic powder - the thought of deep fried garlic cloves seemed a little wrong).
- Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat. (We used our deep fryer, heated to about 370 degrees).
- Place flour in a shallow dish.
- Beat eggs with water in a second dish along side the flour.
- In a third dish, combine 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. (Because of the deep fryer, we just fried them for 5 minutes total).
- 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. (We just skipped this, as the tenders didn't need additional cooking time). Serve with your choice of dipping sauce.