Italian Breaded Chicken Tenders

• 2 lbs fresh raw chicken tenderloins, or 4 boneless chicken breasts cut into strips
• 3 cups Italian seasoned bread crumbs, or 3 cups Panko breadcrumbs with 3 tbsp of Italian seasoning
• 1 cup all-purpose flour
• 1 cup fresh grated Parmesan cheese, or finely shredded cheddar
• 2 tbsp yellow prepared mustard
• 6 eggs
• Salt to taste
• Olive oil for frying

• Shallow dish or large plate for breading
• Small bowl for egging
• 2 large dinner plates
• Large frying pan, at least 3 inches deep
• Paper towels
• Fork
• Tongs

 The ingredient measurements are approximate. If using tenderloins, remove the thin filmy membrane which covers a portion of the tender, this will make the dining experience much more enjoyable and ensure that the breading stays in place while cooking. If using whole breasts, slice them lengthways, each piece about 1 1/2 inch thickness.

Pat each tender dry with a paper towel or napkin. Whisk the eggs and mustard together in bowl with a fork. In a large shallow baking dish or plate mix the breadcrumbs, flour & cheese. Taking one chicken tender at a time, dip it in the egg mixture to coat completely, then let the excess drip back into the bowl, then place the chicken tender on the flour mixture. Scoop flour mixture over chicken tender and press down firmly. Lift chicken tender up, shake to remove excess, dip again in egg mixture to coat completely, then back into flour mixture. Scoop flour over it & press. Shake to remove excess, then lay each double-breaded chicken tender on a plate to rest. Wash hands well with hot soapy water.

Preheat about one inch of olive oil in a frying pan over medium heat for about 5 minutes, or until a small pinch of flour mixture sprinkled onto the oil bubbles and rises to the top quickly. Using tongs, gently place double-breaded chicken tenders into the oil, leaving about an inch of space between, careful not to overcrowd the pan. Watch the level of oil to make sure it doesn't overflow the pan, as the flour might foam up a bit. Cook tenders about 5 minutes or until bottom is golden brown, then gently flip each tender over and cook an additional 3 minutes or until the entire tender is golden brown & crispy. Wash tongs in hot soapy water where they had contact with raw chicken & breading before removing cooked tenders from the pan and transferring them to a plate or dish covered with 2 paper towels. Sprinkle lightly with salt immediately. As the plate holding the cooked chicken tenders gets full, layer 2 more paper towels on top of those cooked tenders, then continue layering with cooked tenders until all are done.

Best when served immediately. Promptly refrigerate leftovers to ensure food safety and to avoid moisture forming under the crust, causing it to fall off the chicken tenders. Delicious when served with any sort of sauce, as a sandwich or grinder, or as chicken Parmesan with marinara, but also yummy even on their own! :)