Garlic parmesan chicken thighs

Ingredients

• 1.5 pounds Boneless Skinless Chicken Thighs (trimmed and cut into 1‑inch strips)
• 1 cup All-Purpose Flour (for dredging)
• 2 large Eggs (beaten)
• 1.5 cups Panko Breadcrumbs (toasted for extra crunch)
• 0.5 cup Freshly Grated Parmesan Cheese (finely grated)
• 1 teaspoon Garlic Powder (or 2 cloves minced fresh garlic)
• 1 teaspoon Dried Italian Herbs (optional, adds extra flavor)
• 0.5 teaspoon Salt (kosher or table salt)
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for pan‑frying; can substitute vegetable oil)

Instructions

1. Trim and Slice Chicken

   Pat the chicken thighs dry, trim any excess fat, and cut into uniform 1‑inch strips.

   Time: PT5M

2. Set Up Dredging Stations

   Place flour in a shallow dish, beaten eggs in a second dish, and a mixture of panko, Parmesan, garlic powder, herbs, salt, and pepper in a third dish.

   Time: PT5M

3. Coat the Chicken

   Dredge each chicken strip in flour, shake off excess, dip in egg, then press into the breadcrumb mixture until fully coated.

   Time: PT5M

4. Rest Coated Strips (Optional)

   Lay the coated chicken on a plate and let rest for 5 minutes. This helps the coating adhere during cooking.

   Time: PT5M

5. Heat the Skillet

   Add olive oil to the skillet and heat over medium‑high heat until shimmering (about 2 minutes).

   Time: PT2M

   Temperature: Medium‑high

6. Cook the Tenders – First Side

   Place a single layer of chicken strips in the skillet. Cook 4 minutes without moving, until golden brown.

   Time: PT4M

   Temperature: Medium‑high

7. Flip and Finish Cooking

   Turn the strips, cook another 3‑4 minutes, or until internal temperature reaches 165°F (74°C).

   Time: PT4M

   Temperature: Medium‑high

8. Drain and Rest

   Transfer cooked tenders to a paper‑towel‑lined plate to drain excess oil. Let rest 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

18g

Fiber

1g