Crunchy Lemon-Garlic-Parmesan Chicken Tenders

1 . Stage

Pound out chicken tenders with a meat mallet until very thin. Remove membranes.

2 . Stage

Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.

3 . Stage

Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).

4 . Stage

Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.

5 . Stage

Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.