Mix dry ingredients together. If you're not going to use all the coating mix, then just mix it up in a quart ziplock bag to store in the fridge until you want to use the rest of it.
Beat two eggs and the milk in a bowl.
Put about an inch of oil in a medium saucepan, and put it on the stove on medium heat.
Cut up the chicken breasts into tender-sized strips. Dip each strip into the flour mixture, then the egg mixture, and then the flour mixture again.
Fry your chicken tenders into the oil until light brown. For pretty chicken, turn it after a few seconds so that both sides of the tender get a nice bubbly texture.
Let the chicken drain on paper towels after removing from the oil. For best results, place them on a slatted surface above the paper towels, so they don't sit in the drippings.
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The other day, I was looking for a new recipe to try for dinner - one can only eat the same thing so many times in a row! I found a promising recipe on foodnetwork.com, made some adjustments, and added mushrooms. It reminds me of something I might have had at Olive Garden. . .
Parmesan Chicken and Mushrooms
Chicken and mushrooms in a delicious parmesan and cream sauce. It goes really well with pasta, though you could also serve it with rice if you wanted something a little lighter.
Heat up oil in saucepan on the stove. While its warming up, chop up your onion and garlic. Cook the minced onion and garlic for 1-2 minutes.
Chop up your chicken into 1 inch pieces, and lightly salt (and sprinkle with garlic powder too, if you like!). Chop up the mushrooms. Add the chicken and the mushrooms to the onions and garlic in the saucepan. Cook until your chicken is lightly brown on all sides.
Add thyme and bay leaves. Cook for another minute or two, then add the heavy cream. Cover the saucepan, reduce the heat, and let it simmer for a few minutes. Let the chicken cook through (4-5 minutes).
Add the parmesan cheese and chives. Allow the cheese to melt and blend with the cream. The sauce should thicken a bit.
Take the chicken and sauce off the heat, and season with a dash of pepper (and salt, if required).
Serve over pasta or rice!
The first time I made this, I used milk and butter instead of the heavy cream (I almost never have heavy cream in the house - its dangerous!). It tasted great, but the sauce did not thicken as well, and it was not as pretty. So, in case you were wondering whether you can substitute milk for the heavy cream, the answer is yes, but you'll definitely have to do something else to thicken up the sauce.