Adding up the cost of the chicken tenders, the home made french fries and a side salad it cost $13.25, feeding six people for $2.20 each. We however have left overs which we will chow down on another night.
- 2 large boneless chicken breasts
- 2 1/2 cups of crushed Panko bread crumbs (place in a plastic bag and roll with a rolling pin)
- 1 tsp. onion powder
- 1 tsp. granulated garlic
- 1/4 cup Parmesan cheese
- salt and black pepper to taste
- 2 or 3 large eggs
- 1/4 cup milk
- After prepping the chicken, dredge the chicken in 1 cup of flour.
- Dip each chicken piece in the egg wash.
- Place the chicken pieces in the panko mixture and pat the breading onto the chicken.
- Put in the refrigerator for about 10 to 15 minutes.
- Heat up in a deep skillet 1 inch or so of oil - canola or vegetable - until it reaches 340 degrees. 350 degrees is the max temperature because you need to cook the chicken and not burn it.
- Cook the chicken to a nice deep golden brown, turning over in the oil. The chicken pieces should cook at least 3 minutes per side.
- Check for doneness with an instant read thermometer. The chicken should be 165 degrees for safety purposes.
- If the chicken is browning too quickly, reduce the heat under the oil. If your chicken is browned, but not cooked thoroughly, place in a 350° oven while you fry the rest of the batch.
Another spin on this for a dipping sauce would be a mustard and honey sauce. Or try making a homemade horseradish cream sauce.