Better than Restaurant Chicken Tenders!









1 1/2 lbs Chicken Tenders Store Bought.
2 cups Plain Bread Crumbs
Parmigiano Reggiano Cheese. (Grate it)
2 Eggs
1/4 Cup Milk
 1 1/2 Cups    Flour
Paprika 1 tspn (add cayenne pepper if you like spicy)
Garlic Powder
Salt & Pepper for Seasoning
Olive Oil or Canola oil
1 Jar of Chicken Gravy
On the side:
1 Can of sliced Cranberry
Mashed Potatoes and/or Rice
Baby peas

Place your chicken tenders on a cutting board and cover with plastic wrap pound them until flattened.

Mix paprika, salt, pepper and flour into a bowl.

Mix your egg and milk into a separate bowl.

Mix bread crumbs,  garlic powder and grated parmigiano reggiano into a third bowl.

Dip your chicken into flour mixture, then the egg mixture and finally roll your chicken into the bread crumb mix.

Have your skillet heated up with 1/2 inch olive oil.

Pre heat your oven to 350 degrees. Cover a cookie sheet with foil wrap.

Now brown the chicken on both sides in oil using metal tongs if you have them. Place the finished strips on the cookie sheet.  Place in oven to fully cook the meat. The internal temp of the chicken should be 165 F.

(tidbit: Food Safety Temps )

While you’re preparing the next batch of delicious chicken strips, serve with mashed potatoes and your favorite steamed vegetable. Mine is baby peas. Comment to my blog and let me know what yours is :-)

Heat your jar gravy to pour over potatoes and chicken. The gravy in the jar is much better then packaged but not as good as home made. Also I like to serve with cranberry on the side.  You can also replace the potatoes with rice if you desire. It was raining outside today so I cooked my chicken on the stove.

Usually I cook this dish on my black iron skillet over the grill.

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