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(, 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
  • Breading:
  • 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.

Categories: Main Dish  Poultry 
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