Parmesan Chicken Tenders Recipe

Ingredients:

• 2 pounds boneless skinless chicken thighs, cut into 1-inch wide strips (See Cook’s Tips.)
• 2 teaspoons kosher salt, divided use
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 teaspoon pepper
• 6 large eggs, beaten
• 12 ounces fresh grated parmesan cheese (see Cook’s Tips.)
• 12 ounces fresh shredded parmesan cheese
• 8 ounces panko (Japanese breadcrumbs)

Directions:

1. Line a sheet pan with parchment paper and set aside. Set up 3 shallow breading vessels (such as casserole dishes).
2. In the first dish, whisk together flour, garlic and onion powders, pepper, and 1/2 teaspoon kosher salt.
3. Into the second dish, crack eggs. Beat well.
4. In the third dish, mix together both types of parmesan and breadcrumbs.
5. Liberally sprinkle salt on both sides of chicken strips (about 1 1/2 teaspoons salt total).
6. Using the “Wet Hand, Dry Hand Method” (See Cook’s Tips.)and working a few pieces at a time, dredge both sides of chicken in flour and shake off excess. Next, dip in egg and allow excess to drip off. Finally, dredge in parmesan mixture. Arrange coated chicken pieces in a single layer on prepared sheet pan. Repeat until all chicken is breaded.
7. These can now be cooked or frozen directly on the pan. Once solid, transfer chicken strips to a freezer bag and keep ready for use without the need to defrost. To serve, select one of the following cooking methods. Chicken is done when the internal temperature taken with a probe thermometer through its side reads 165°F. Cook times provided are for cooking direct from frozen; shorten the cook time if cooking from thawed.
8. To Air-Fry:
9. Place in air fryer in a single layer. Spray lightly with oil. Bake at 375°F about 10 to 12 minutes.
10. To Pan-Fry:
11. Heat a frying pan over medium heat. Add enough cooking oil to fully coat the bottom. Carefully add chicken to pan being careful of potential splatter. Cook 4 to 6 minutes per side.
12. To Oven Roast:
13. Preheat oven to 400°F. Arrange chicken in a single layer on a parchment-lined sheet pan. Spray lightly with oil. Roast 25 to 30 minutes, flipping once halfway though.
14. Serve cooked chicken with your favorite sauce for dipping.
15. Cook’s Tips:
16. Make sure you are using only fresh grated and shredded parmesan cheese for this recipe. The powdered stuff in the green can is not an appropriate substitution. You can find fresh grated and shredded parm in the cheese section.
17. Boneless skinless chicken thighs are ideal for fried chicken. They are juicier and more flavorful than chicken breasts and hold up well in a variety of cooking methods. Chicken breasts will work, but the result will be drier. Most thighs can be split lengthwise to create 2 perfectly sized pieces. Strive to have every piece the same approximate thickness so that they all cook at a similar rate.
18. The “Wet Hand, Dry Hand Method:” This technique helps to keep dry breading from gumming up with wet eggs. Use the same hand for dredging chicken in the flour as in the breadcrumb mixture. Use the other hand for the middle step of dipping chicken in the egg. It takes some discipline, but is a cleaner process and results in a light, even coating with no clumpy bits.