Chicken Parm Dippers
Chicken Parm Dippers– for the crave that’s 13 years running and still going strong. In a large bowl, combine panko, parmesan cheese, and rice flour. Lightly seasonchicken on both sides with salt and pepper to your liking. Dip ONE side of chickentender into egg mixture.
1 1/2 lb. boneless skinless chicken breasts, sliced into tenders
Freshly ground black pepper
2 c. panko bread crumbs
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 c. freshly grated Parmesan
2 large eggs
2 c. all-purpose flour
Canola oil, for frying
1 c. shredded mozzarella
2 c. marinara
2 tbsp. thinly sliced fresh basil
On a large plate, season chicken with salt and pepper. Meanwhile, prepare breading station with three large mixing bowls: one bowl with bread crumbs, oregano, garlic powder, and Parmesan mixed with a fork; another with eggs and 1 tablespoon water, beaten; and the third with flour. Coat each piece of chicken in flour and shake off excess, then dip into egg and coat in bread crumb mixture. Repeat steps for remaining chicken and set aside on a plate.
Heat broiler and prepare a rimmed sheet pan with parchment paper. In a large cast-iron skillet over medium-high heat, add 1″ oil. When pan is hot but not smoking add breaded chicken in batches. Cook until golden brown, 1 to 2 minutes per side. Transfer to sheet pan and season with salt and pepper.
Spread chicken tenders in a single layer and cover with mozzarella. Broil until cheese is melted and bubbling, 3 to 5 minutes. Meanwhile, warm marinara in a small sauce pan.
Serve tenders with a side of marinara and garnish with basil.
Thanks a lot to delish.com