Prepare the Breading Station:
Place the flour in a shallow dish.
In a second dish, whisk the eggs and milk together.
In a third dish, combine the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, black pepper, and salt.
Coat the Chicken:
Dredge each chicken strip in the flour, shaking off excess.
Dip into the egg mixture, ensuring it’s fully coated.
Finally, press into the breadcrumb mixture, coating evenly.
Heat the Oil:
Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat (approximately 350°F/175°C).
Fry the Chicken:
Carefully place the breaded chicken strips into the hot oil. Fry for 3-4 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F/74°C).
Remove and place on a plate lined with paper towels to drain excess oil.
Serve:
Garnish with fresh chopped chives and serve immediately with your favorite dipping sauces (e.g., honey mustard, ranch, or spicy mayo).
Tips:
For a healthier version, bake the tenders in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Use an air fryer for a crispy texture with less oil—cook at 375°F (190°C) for 12-15 minutes.
Add cayenne pepper or chili flakes for a spicy kick.
These chicken tenders are best enjoyed fresh but can also be reheated for a quick and easy meal. Bon appétit!
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