Crispy Parmesan Panko Chicken Tenders

• Meat

  • 1 Chicken, tenders
  • 1 lb Chicken breast

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/3 cup Dijon mustard
  • 1/3 cup Honey
  • 1 Honey dijon dipping sauce

• Baking & Spices

  • 1/2 cup All-purpose flour

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Bread & Baked Goods

  • 1 1/2 cups Panko

• Dairy

  • 3/4 cup Parmesan cheese, grated

Found on valerieskeepers.com

Description

Ingredients

• Chicken Tenders
• ½ cup all-purpose flour
• 2 eggs
• 1½ cups panko (Japanese bread crumbs)
• ¾ cup grated parmesan cheese
• 1 lb chicken breast, cut into 1-inch strips
• ¼ cup vegetable oil
• Honey Dijon Dipping Sauce
• ⅓ cup honey
• ⅓ cup Dijon mustard

Directions

• Chicken Tenders
• Pour flour into a shallow dish.
• In a medium bowl, beat eggs.
• In another shallow dish, stir panko with Parmesan.
• Sprinkle chicken strips with salt and pepper.
• Dip chicken strips one at a time into flour, shaking off excess; then dip into eggs. Dredge in panko mixture, pressing to adhere.
• Heat oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook 3 to 4 minutes on each side or until browned and done. Repeat with the remaining strips. Transfer chicken to a paper towel lined plate to drain.
• Honey Dijon Dipping Sauce
• In a small bowl, mix well honey and mustard.