Ingredients
- 1 lb (450 g) chicken tenders or boneless, skinless chicken breast (cut into strips)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (panko for extra crispiness)
- ½ cup grated Parmesan cheese (optional)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Cooking oil (for frying or spraying for air-frying)
Instructions
- Prepare the Breading Stations:
- In one bowl, add the flour.
- In another bowl, whisk the eggs until smooth.
- In a third bowl, combine breadcrumbs, Parmesan cheese (if using), garlic powder, paprika, onion powder, salt, and black pepper.
- Coat the Chicken:
- Dip each chicken strip into the flour, shaking off excess.
- Next, dip it into the beaten eggs, ensuring it’s fully coated.
- Finally, press it into the breadcrumb mixture, making sure it’s completely covered.
- Cook the Chicken:
- For Frying: Heat oil in a skillet over medium heat (about 350°F/175°C). Fry chicken strips for 3–4 minutes on each side until golden brown and cooked through. Drain on paper towels.
- For Baking: Preheat oven to 400°F (200°C). Place breaded chicken strips on a greased baking sheet. Lightly spray with cooking oil. Bake for 20–25 minutes, flipping halfway through.
- For Air-Frying: Preheat air fryer to 375°F (190°C). Place chicken strips in a single layer and spray lightly with oil. Cook for 10–12 minutes, flipping halfway through.
- Serve and Enjoy:
- Serve hot with your favorite dipping sauces like honey mustard, ranch, or barbecue sauce.
Let me know if you’d like to tweak it!