Recipe Critic Garlic Parmesan Chicken Tenders

Then fry them in butter until the outsides are crispy and the insides are cooked.

Recipe critic garlic parmesan chicken tenders. Whisk in the flour until it thickens. Flip the chicken tenders over halfway through cooking to help brown both sides. In a shallow dish whisk together egg and milk.

Lay the chicken inside the pan. Combine the egg and the lemon juice. The other winner about this dish is it s super fast.

Cook on each side for about 3 4 minutes until the outside is crispy and the chicken is cooked throughout. Trim the fat from the tenders. Salt and pepper the chicken and dredge them in the egg mixture and then coat them in the panko mixture.

Preheat the oven to 375 degrees and spray a 9 13 pan with cooking spray. It s the best of all things. I love things that are quick and heathy.

Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet. Place the coated chicken tenders on a large rimmed baking sheet. Add garlic and cook until tender.

Preheat the oven to 400 degrees. Preheat oven to 425 f 220 c. These are so good you will reach for them over and over.