Pan fried chicken parmesan tenders are crispy on the outside but tender on the inside. In just 10 minutes you can make the best chicken fingers around. No more fast food on those busy weeknights.
Prep Time: 10minutes
Cook Time: 6minutes
1cupfinely grated parmesan cheese
salt and pepper
Pat chicken dry and salt and pepper both sides. If you are using chicken breasts, pound them to make them thin and the same thickness.
Set out 3 cake pans or something equivalent. In the first one place flour and salt and pepper. In the second one place 2 eggs whisked together. In the third, place panko and parmesan mixed together.
Bring a large skillet to medium high heat, then add butter and oil and heat until butter melts. Dip chicken first in flour, then egg, then panko mixture and place in skillet. Cook until golden brown and turn. It will take between 2-3 minutes per side depending on the thickness of the chicken.
Test the chicken to make sure it is no longer pink and remove to a wire rack.
If you are making more chicken than will fit in the pan, wipe out pan between batches and start with fresh butter and oil. Keep warm on a rack placed on a baking sheet in the oven on low heat.
Barbara's Notes + Tips
Add a teaspoon of garlic powder and dried rosemary to the panko breadcrumbs for additional flavor.
The chicken should register 165º with a meat thermometer.
These are so tasty, that you don't even need dipping sauce. If you're a sauce family, then you could try the special sauce I use for burgers which is mayonnaise based, or this honey BBQ sauce from Cookies and Cups sounds yummy.
If you want to make a simple chicken sandwich, you can add them to these perfect sized challah rolls to add to dinner, much like a Chick-fil-A sandwich.