Makes: 5 to 6 tenders

Total Time: 25-30 minutes

Ingredients:

• 1 lb chicken tenders, raw
• ½ cup all-purpose flour
• ½ cup panko breadcrumbs, unseasoned
• ½ cup parmesan cheese
• 2 eggs, raw
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ cup vegetable oil for frying

Steps:

1. In a medium-sized bowl, add the all-purpose flour.
2. In another medium-sized bowl, crack the eggs and whisk to combine.
3. In another medium-sized bowl, combine the panko breadcrumbs, parmesan cheese and dry seasonings.
4. Pour the vegetable oil in a pan and heat to a medium temperature.
5. Trim any fat or tendons off the raw chicken tenders.
6. Test to make sure that the oil is hot enough by dropping a breadcrumb into it; it should bubble.
7. Coat the chicken tenders in the all-purpose flour, then coat with raw egg, then coat with the breadcrumbs on all sides.
8. Gently place the coated chicken tenders into the hot oil. The oil should be bubbling around the chicken.
9. Flip the chicken once the breadcrumbs become golden brown (1-2 minutes).
10. Remove from the hot oil and place on a plate coated with a paper towel to absorb the excess oil.
11. Season with another dash of garlic powder.
12. Serve warm.

Chef Tips/Adjustments:

• This recipe is low in sodium, but it has higher amounts of phosphorous and potassium due to the high protein content of the chicken. Firm tofu can be used in place of chicken for a lower amount of phosphorous and potassium.
• Create nuggets by slicing the raw tenderloins into nugget sizes.
• Store in the refrigerator after tenders sit on fresh paper towels to absorb all excess oil.
• Reheat tenders in oven or air fryer for best texture.
• This recipe can also be made in an air fryer.
• Parmesan cheese can be omitted.

Nutrition Facts for 1 Chicken Finger

Calories: 119 kcal
Fat: 4 g
Protein: 13 g
Carbohydrates: 7 g
Sodium: 12 mg
Potassium: 130 mg
Phosphorous: 177 mg