Parmesan and Herb Chicken Tenders

When I saw this recipe online I thought 'Oh neat, a fancy chicken tender.' These ended up being way better than I expected. I will definitely make these again.

Parmesan and Herb Chicken Tenders
Source: The Piggly-Wiggly adapted from Rachael Ray
Servings: 4-6 
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Ingredients:

• 1 lb. chicken tenders
• 1 cup all-purpose flour
• 2 eggs
• 1/4 cup water
• 1 cup Panko breadcrumbs
• 1/2 cup shredded Parmesan cheese
• 1 tbs. thyme
• 1 tbsp. rosemary
• 1 tbsp. parsley
• 1 tbsp. minced garlic
• 1/2 tsp. crushed rep pepper flakes
• vegetable oil, for frying
• salt and pepper

Directions:
1. Line a cookie sheet with aluminum foil. Preheat the oven to 350.
2. Heat a large skillet with oil over medium high heat.
3. Put the flour in a dish. In another dish, beat the eggs with water.
4. In another dish, combine the Panko breadcrumbs, Parmesan cheese, thyme, rosemary, parsley, garlic, crushed red pepper, salt and pepper.
5. Coat each chicken tender in flour, then egg, then the breadcrumb mixture.
6. Fry the chicken for 2-3 minutes on each side until golden brown. Transfer the chicken to the cookie sheet and bake for 5-6 minutes.

I made a honey mustard dipping sauce for these by mixing 1 tbs. of spicy brown mustard and 1 tbs. of honey together.