Garlic Parmesan Chicken Tenders

Set up a three-stage breading station. In the first dish, combine all-purpose flour and cornstarch.

In the second dish, beat the eggs.

In the third dish, combine the panko breadcrumbs and 1 cup of grated Parmesan cheese. Mix well.

Dredge each chicken tender first in the flour mixture, shaking off any excess. Then, dip it into the beaten egg, allowing excess to drip off. Finally, press the tender firmly into the panko-Parmesan mixture to ensure it's fully coated.

To make the garlic butter sauce, melt the butter in a small saucepan over low heat.

Add the minced garlic and cook gently for about 5 minutes, until fragrant but not browned.

Remove from heat and stir in a pinch of salt and the chopped Italian parsley. Set aside.

Heat the frying oil in a large skillet over medium heat.

Carefully place the breaded chicken tenders in the hot oil, being sure not to overcrowd the pan.

Fry for about 2 minutes per side, until golden brown and cooked through.

Remove the cooked tenders from the skillet and place them on a wire rack to drain.

Drizzle the warm garlic butter sauce over the chicken tenders.

Finish with a sprinkle of additional grated Parmesan cheese and serve immediately.