Ingredients:
1 1/2 lb. chicken breast tender strips
Salt
Freshly ground pepper
2 c. buttermilk
1/2 tsp. cayenne pepper
2 eggs, beaten
1 c. panko breadcrumbs
1 c. parmigiano reggiano (parmesan cheese), grated
1/4 c. olive oil
Directions:
In a large glass bowl, season chicken with salt and pepper. Cover with buttermilk and stir in cayenne. Let marinate in the refrigerator for at least 2 hours.
In one shallow dish, place the beaten egg; in another shallow baking dish, mix together panko and parmesan cheese.
Pull each strip of chicken from the buttermilk mixture and coat in egg, and then panko/parmesan mixture.
Heat 2 Tbsp. oil in a large nonstick skillet over medium heat. Working in small batches, brown the chicken on both sides until heated through. Add more oil to the pan as needed. As they are finished, move them to a warm oven (200 degrees) until ready to serve.
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