Boneless Garlic Parmesan Chicken Fingers
Chicken fingers may not be the most elegant dinner, but they are definitely a family hit. The combination of chicken breasts fried in a mix of panko breadcrumbs, tossed in a garlic butter sauce and then sprinkled with Parmesan cheese will appease even the pickiest of eaters. Frying the chicken breasts keeps the meat tender and juicy. These chicken fingers come together in under 30-minutes and make a great party food or a quick snack for kids.
1½ pounds boneless, skinless chicken breasts
1 cup all-purpose flour
½ teaspoon freshly ground black pepper
2 eggs, beaten
½ cup buttermilk
2 cups panko breadcrumbs
2 teaspoons garlic powder
1 teaspoon kosher salt
Vegetable oil, as needed, for frying
½ cup unsalted butter
6 cloves garlic, minced
1 teaspoon lemon zest
¼ cup grated Parmesan cheese
2 tablespoons chopped parsley
Cut the chicken breasts into 1-inch-wide strips. Cut off any excess fat from the chicken and discard. To bread the chicken, set up three separate medium shallow bowls. Place the flour in the first bowl and season the flour with black pepper. In the second bowl whisk together the beaten eggs and the buttermilk. In the third bowl combine the panko, garlic powder, and salt.
Add enough vegetable oil to a large frying pan so that it is 2-inches deep. Take a piece of chicken and dredge through the flour then the egg mixture and then the panko. Fry until the chicken is completely cooked through and golden brown on all sides, about 6 minutes. Remove to a paper towel-lined plate to drain the excess oil. Continue the process until all of the chicken is fried.
Heat a small saucepan over medium heat, add the butter and allow to melt. Once it has melted, add the garlic and sauté until the garlic is fragrant, about 1 minute. Remove from heat and let cool then stir in the lemon zest. Once the sauce is cool, toss the fried chicken tenders in a large bowl. Once coated in the garlic butter, add the Parmesan and parsley and continue to toss until evenly coated