Parmesan Crusted Chicken Tenders
Instructions:
- 2 pounds Chicken Tenders Marinade
- 1 cup Heavy Cream
- 2 Tablespoons Prepared Ranch Dressing
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 2 teaspoons Ground Black Pepper Breading
- 1 can Parmesan Cheese, the powder kind
- 2-3 teaspoons each: Garlic Powder & Ground Black Pepper
- Peanut oil for pan frying
- Mix marinade igrediants and marinate at least 6 hours or overnight.
- Combine the Parmesan breading and coat each chicken tender really well.
- Add enough oil to pan fry the breaded chicken tenders. Med-High heat.
- Cook the batches of tenders till they are a nice crunchy golden brown