Munchie Crunchie Parmesan Chicken Tenders (ATK Kids)

This recipe came to us through an ATK Kids newsletter.

NOTES:

1. Leftovers can be used as a base for chicken parmesan.

2. If you don't have a big enough nonstick skillet to make all the chicken tenders at the same time, use a griddle if you have one; or turn off the heat after the first batch, wipe out old oil and cooked bits, and let cool for a few minutes before adding more oil. Then reheat only to medium, since the pan will probably hold onto heat for a while.

3. Cook chicken to 165 degrees, internal temperature.


INGREDIENTS:

1 lb chicken tenders
1 cup shredded parmesan
1 cup panko
1/2 tsp and 1/4 tsp salt, measured separately
3 eggs
3 Tbl all-purpose flour
extra virgin olive oil (EVOO)
(optional) 2 Tbl packed fresh parsley


PREPARATION:

1. In a shallow dish, cake pan, or pie plate, mix together the cheese, panko, 1/2 tsp salt, and parsley. Set aside.

2. In a medium bowl, whisk together the eggs, flour, and remaining 1/4 tsp salt.

3. Submerge the chicken tenders into the egg mixture.

4. Heat on medium about 2 Tbl of EVOO in a large nonstick skillet or griddle, until rippling.

5. While the oil is heating, gently press each side of each chicken tender into the dry mixture. When the oil and pan are ready, place the tenders into the skillet, lightly frying for about 4 minutes a side, until the pieces are firm. See Notes for additional details.