Herb and Parmesan Chicken Tenders

• 1 x olive oil or other vegetable oil, for frying
• 1 1/2 pounds chicken breasts tenders
• 1 x salt and black pepper to taste
• 1 cup flour, all-purpose
• 2 large eggs beaten with 1/4 cup water
• 2 cups bread crumbs italian style
• 1 cup parmesan, parmigiano-reggiano cheese, grated
• 6 strips thyme freshly stripped and chopped, 2 to 3 tablespoons
• 6 strips rosemary leaves finely chopped, 3 tablespoons
• 1 x parsley leaves flat-leaf, freshly chopped, about 2 handfuls
• 5 cloves garlic finely chopped or minced
• 1/2 teaspoon red pepper flakes crushed, or to taste

1. Preheat oven to 350F (180C).
2. Put a nonstick cookie sheet in oven with a tin foil liner.
3. Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
4. Season chicken tenders with salt and pepper.
5. Wash hands.
6. Put flour in a shallow dish.
7. Beat eggs with water in a second dish along side the flour.
8. In a third dish, mix the breading ingredients.
9. Coat chicken in flour, then egg, then bread and cheese mixture.
10. To keep your hands clean, ask for plastic gloves at the butcher counter.
11. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
12. Cook chicken until deeply golden on each side, 3 to 4 minutes.
13. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time.
14. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary.
15. If the chicken begins to brown too quickly lower heat slightly.
16. Serve chicken hot or cold with your favorite salad if needed.

olive oil, chicken breasts tenders, salt, flour, eggs, bread crumbs italian style, parmesan, thyme, rosemary, parsley, garlic, red pepper

Taken from recipeland.com/recipe/v/herb-parmesan-chicken-tenders-51260 (may not work)