1lb(454 g) chicken tendersor chicken breast, cut into long strips
¼cup(35 g) flour, or any kind of gluten-free flour, if necessary
2largeeggs
6tablespoons(5 g) finely grated Parmesan cheese
6tablespoons(50 g) fine, dry breadcrumbs, gluten-free if necessary
1teaspoon onion powder
1teaspoonsweet paprika
½teaspoongarlic powder
½teaspoondry mustard powder
½teaspoonfine sea salt
½teaspoonblack pepper
¼cupflavourless oil, for frying
Instructions
Set out three shallow bowls. Put the flour in one. Put the eggs in another and beat them with a fork until they are smooth. Stir together the Parmesan cheese, breadcrumbs, onion powder, paprika, garlic powder, dry mustard, salt, and pepper in the third bowl.
Dip each chicken tender (or chicken breast strip) first in the flour, making sure it's coated completely, and shake off the excess. Then dip it into the beaten egg, making sure it's coated completely. Then dip it into the breadcrumb mixture, again making sure it's completely coated with the crumbs.
Tip: Use your left hand to dip the chicken pieces in the flour, then use your right hand to dip it into the egg and crumbs - this keeps your fingers from getting quite so 'gunked' up.
Lay the crumb-coated pieces of chicken onto a tray or plate in a single layer so they are not touching each other.
Heat a large skillet over medium heat and add the oil to it. Fry the chicken fingers until dark golden on each side, about 3-4 minutes per side, in batches if necessary.
To test if they are done, cut open the thickest part of one of the chicken fingers and make sure it is no longer pink inside, or insert an instant-read thermometer into the thickest part - it should read 165°F (74°C).
Lay the fried chicken fingers onto a paper-towel-lined plate to absorb any excess oil.
Serve immediately or keep them warm in a low oven.
Notes
Chicken tenders are the fillet which is removed from a chicken breast. They are especially tender, but you can also use boneless, skinless chicken breast cut into lengthwise strips.If using gluten-free panko breadcrumbs, it is better to crush them or whiz them in a mini processor to make the crumbs smaller so they stick better to the chicken fingers.