Herb Chicken Breast Tender

I found this online at the food network and I love it. I use it just for chicken tenders but also will use it to make chicken parm. When you make the breading, it makes a lot. So we put a little into a bowl to mix, and the rest we keep in a ziplock bag and just keep resuing it.

Ingredients:

Olive oil for frying
1 1/2 lbs chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water

Ingredients for breading:

2 cups Italian style bread crumbs (I have used the Parmesean bread crumbs and its good too)
1 cup shredded Parmesean
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chipped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes

Directions:

1. Preheat oven to 350. Place a nonstick cookie sheet in oven with a tin foil liner

2. Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat

3. Season chicken tenders with salt and pepper. wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a thrid dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture.

4. Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken tenders 5 or 6 at a time in a single layer, adding additional oil if necesssary. If the chicken begins to brown too quickly lower heat slightly.