Instructions
1. Prepare the Chicken: If using chicken breasts, pat them dry and cut them into approximately 1-inch wide strips. If using tenders, pat them dry.
2. Set Up Dredging Stations: Prepare three shallow dishes or bowls.
* Dish 1: Add the all-purpose flour.
* Dish 2: Whisk together the egg and milk.
* Dish 3: In a separate bowl, combine the Panko breadcrumbs, grated Parmesan cheese, ranch seasoning mix, garlic powder, and black pepper. Mix well to ensure the seasonings are evenly distributed.
3. Coat the Chicken:
* First, dredge each chicken strip in the flour, shaking off any excess.
* Next, dip the floured chicken into the egg mixture, allowing any extra to drip off.
* Finally, press the chicken into the Panko-Parmesan mixture, ensuring it’s completely coated on all sides. Gently press the breading onto the chicken to help it adhere. Place coated tenders on a plate or baking sheet.
4. Heat the Oil: In a large skillet or cast-iron pan, heat the vegetable oil over medium-high heat until it shimmers (about 350°F / 175°C). You’ll want about 1/2 inch of oil in the pan.
5. Fry the Tenders: Carefully place a few chicken tenders into the hot oil, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
6. Drain and Serve: Remove the cooked tenders from the pan and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining chicken tenders.
7. Garnish (Optional): Garnish with fresh chopped parsley if desired. Serve immediately with your favorite dipping sauces like ranch dressing, ketchup, or honey mustard.
Short Tips
* Don’t overcrowd the pan when frying; cook in batches to maintain oil temperature and ensure crispy results.
* To make these tenders healthier, you can air-fry them at 400°F (200°C) for 12-15 minutes, flipping halfway, or bake them at 400°F (200°C) for 20-25 minutes.
* For an extra flavor boost, try marinating the chicken in buttermilk for 30 minutes before breading.
* Leftover tenders can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an air fryer or oven for best crispness.
* You can adjust the amount of ranch seasoning to your preference – a little more for a bolder flavor!
