Parmesan Crusted Chicken With Tangy Dipping Sauce

Y'all!.......
This is so good! You won't even miss the traditional breaded fried chicken after eating this! And the sauce....oh, my!
I'm going to drop off the recipe here but first I need to explain....
- Chicken Tenderloin - You decide how much you need. Some of this you are just going to have to eyeball. In this video I used around 1.5 lbs.
- Parmesan - The amount is based on the chicken, of course. I wouldn't pour just a whole lot in the bowl to begin with.....I mean, you don't want to waste parmesan cheese! It's so expensive (and tastes sooo good)! You can always add more as you go.
- Egg - Yes, you've got it....it depends on how much chicken you use. I used one egg in this video. You could start with one egg and if you need more, break open another one! Feel free to try just the egg white also.
Ok, on to the actual recipe.......
You will need:
Chicken Tenderloin
Parmesan Cheese
Egg
Lard or Butter (your choice of fat to cook in)
Instructions:
Turn oven to 350 degrees.
Pour Parmesan in a bowl.
Slice the chicken tenderloin up into skinny strips (1-2 inches wide). Typically, depending on the size of your tenderloin, you can cut it into 3 or 4 pieces.
Get the lard or butter hot.
Dip the pieces of chicken in egg, then roll the chicken in the parmesan.
Fry each piece for 3-5 minutes per side.
Transfer it to a baking sheet.
Bake for about 20 minutes.

Recipe for the Sauce:
2/3 cup ranch dressing
1/3 cup yellow mustard
2-3 tbsp of brown sugar
Combine all ingredients and stir well.

Thank y'all for joining me on the channel. My family and I really appreciate it! We hope it is a blessing to you.
Blessings to you and your family,
The Bakers
Ecclesiastes 3:1

#homemade #healthyfood
#chickenrecipe #chickenstripsrecipe