Parmigiano and Herb Chicken Breast Tenders

I just call it parm chicken

This is a family favorite. It's good! The only down-side is it gives me a little heartburn. I pretty much go by the recipe on this one, except the first time I made this I found I only needed about half of the breading recipe. I also omit the red pepper flakes. Below is the full recipe as printed by the original source.

Recipe: source - Rachel Ray, Food Network

Ingredients:
Olive oil for frying
1 1/2 lbs chicken breast tenders
salt and pepper
1 cup AP flour
2 large eggs beaten with 1/4 cup water

Breading:
2 cups Italian bread crumbs
1 cup shredded Parmesan
2-3 T fresh thyme leaves stripped and chopped (about 6 sprigs)
3 T fresh rosemary finely chopped (about 6 sprigs)
2 handfuls chopped flat parsley leaves
4 cloves garlic, finely chopped
1 tsp crushed red pepper flakes

Directions:
Preheat oven to 350. Place a nonstick cookie sheet in oven with tinfoil liner.

Heat 1/2 inch oil in large nonstick skillet or frying pan over medium to medium-high heat.

Season chicken tenders with salt and pepper. Place flour in shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, the egg, then breading mixture.

Cook chicken in oil until deeply golden on each side, 3-4 minutes. Transfer to cookie sheet in preheated over and finish off for another 5 minutes baking time. Cook chicken 5 to 6 tenders at a time in a single layer adding additional oil if necessary.

Here's what mine looks like

Flour, egg, and breading mixture in 3 different shallow containers. My chicken is sliced into nice "nugget" sized pieces.

In this photo I have only made 1/2 of the breading recipe - for me it works out to be more than enough. Also, I have only used 2 chicken breasts (halves, technically). Normally I use 3 but these were leftover.

Kitchen tip: I use this cutting board is for raw meat only.

Chicken gets coated in flour (and lightly shake off excess), gets a bath in egg (an dagain drip for a second to remove excess), and then gets a nice heavy coat of the breading mixture.

To avoid club-hand you can use plastic gloves and use one hand for working in the wet ingredients and one hand for working in the dry ingredients.

This smells awesome when frying, and the sizzling popping sounds are also quite enticing.

I use regular vegetable oil for this. You could probably also use canola oil. With this process we're not worried to much about the oil's smoke point, and we're only trying to crispy up the outside of the chicken, not necessary thoroughly cook the chicken through.

For this reason, I tend to bake the chicken for 10 minutes rather than 5 with no negative side affects.

And here we have our crispy, moist, and tender chicken. Very flavorful. A little marinara and cheese sauce would be great for dipping. Serve with a side of spaghetti; here we're having some steamed summer squash and zucchini as a side.

The recipe also recommends serving cold over a salad. That's a good idea for lunch tomorrow with the leftovers.

Kiddo gives this recipe thumbs up! Even the veggies!