I scream. You scream. Children scream for chicken tenders. Homemade that is. My three grands and another darling two year old all enjoyed these for Sunday brunch at Rock Dam (affectionate name of a fun filled home and kitchen)! Yep three generations gathered strongly; the grandparents of these lucky grands have been friends since ’round about the sixth grade. Nurturing relationships of long standing and building new ones, baby. That’s what we’re doing! Good food, good fun. (I’ll have to feature Gray’s veggie/egg strata soon!) But back to the chicken tenders…Yummy. Let’s just say that I bet you will never rarely serve your child or loved one a processed chicken product again.

Sautéing in light olive oil. You don’t even want to see an image of my very messy breading station!

1 cup flour
3 eggs
1 cup panko breadcrumbs
1 cup freshly grated Parmigiano-Reggiano
1/2 cup fine dried breadcrumbs
Handful flat-leaf parsley, finely chopped
2 t granulated garlic
1 t dried oregano
Olive oil or vegetable oil, for shallow frying
2 lbs boneless, skinless chicken breasts, cut into chunks (nice culinary term)

Place flour in a shallow dish; season with salt and pepper.
In another shallow dish, whisk eggs.
In a third shallow dish, mix panko, cheese, breadcrumbs, parsley, granulated garlic and oregano.
In a large, shallow skillet, heat 1/4 inch oil over medium-high.
Coat the chicken in flour, then eggs, then breadcrumb mixture.
When oil begins to ripple, add half the chicken.
Cook until deep golden and cooked through, about 2 minutes per side.
Transfer to paper towels or wire rack to drain.
Repeat with remaining chicken.

Serve with condiments of choice. I personally like mine dripping with honey!