Parmesan Chicken Tenders With Onion Dip

READY IN: 1hr 15mins




  • Combine the flour, salt, and pepper in a shallow bowl.
  • Beat the eggs with 1 tablespoon of water in another shallow bowl.
  • Combine the breadcrumbs and Parmesan in another shallow bowl.
  • Dredge the chicken tenders on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook the chicken tenders on medium-low heat for about 3 minutes on each side, until just cooked through.
  • Don't crowd the pan.
  • Add more butter and oil and cook the rest of the chicken tenders.
  • You can keep the chicken tenders warm for about 15 minutes on a sheet pan in a preheated 200 degree oven.
  • Serve with Onion Dip.
  • Onion Dip directions:.
  • Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (you will have about 3 cups of onions.)
  • Heat the butter and oil in a large sauté pan over medium heat.
  • Add the onions, cayenne, Wyler's beef bouillon granules, and pepper and sauté for 10 minutes.
  • Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
  • Allow the onions to cool.
  • Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
  • Add the onions and mix well.
  • Taste for seasonings.
  • Serve at room temperature as a dip with the Parmesan Chicken Tenders.