Crispy Chicken Tenders

• •
  1 Egg, Whole, Large(44g)
• •
  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  2 tbsp Lemon Juice, Fresh
• •
  1 tbsp Parsley, Fresh
• •
  2 tsp Garlic
• •
  0.8 tsp 3/4 teaspoon salt (to season)
• •
  0.3 tsp 1/4 teaspoon cracked pepper
• •
  28 oz Chicken Breast, Boneless Skinless
• •
  1 cup Bread Crumbs, Panko, Dry
• •
  0.5 cup Bread Crumbs, Dry, Plain
• •
  1 tsp Paprika, Ground
• •
  0.5 tsp Garlic powder
• •
  0.5 tsp Onion powder
• •
  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1In a shallow bowl, whisk together the egg, olive oil, lemon juice, fresh parsley, minced garlic, salt, and cracked pepper until fully combined. 2. In a second shallow bowl, mix the Panko breadcrumbs, regular breadcrumbs, mild paprika, garlic powder, onion powder, and grated parmesan until evenly blended. 3. Dip each chicken tender into the egg mixture, coating both sides and letting any excess drip off, then press firmly into the breadcrumb mixture, turning to coat completely on all sides. 4. Heat a large skillet over medium-high heat until hot, about 2 minutes. Working in batches to avoid crowding, cook the chicken tenders 4–5 minutes per side until deep golden brown and the internal temperature reaches 165°F at the thickest part. 5. Transfer the cooked tenders to a plate and allow any remaining batches to finish cooking, keeping finished tenders warm. 6. Once all tenders are cooked and slightly cooled, divide them evenly into 4 airtight meal-prep containers, seal, and refrigerate for up to 4 days.