Most kids are hooked on breaded chicken of some sort. So here’s a pan-fried version that’s much healthier than
drive-through or frozen-food options. Using chicken breast tenders makes these look like fast food, but you’ll feel so much better about feeding them to your kids. The crispy, crunchy panko breadcrumbs lend incredible texture.
1 1⁄2 pounds chicken breast tenders (about 12 tenders)
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄8 teaspoon garlic powder
2 large eggs, lightly beaten
1 cup panko (Japanese breadcrumbs)
1⁄3 cup grated fresh Parmesan cheese
2 tablespoons canola oil, divided
Sprinkle chicken with salt, pepper, and garlic powder. Place eggs in a shallow bowl. Combine panko and cheese in another shallow bowl. Dip chicken in egg; dredge in breadcrumb mixture.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook 3 to 4 minutes on each side or until browned and done. Remove from pan. Repeat procedure with remaining oil and chicken.
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