Everything But the Bagel Chicken Tenders

Ingredients

• 1½ lbs chicken tenders
• 2 eggs
• 1–2 tbsp stone-ground mustard
• 1 cup panko breadcrumbs
• ½ cup shredded Parmesan
• 2–3 tbsp Everything but the Bagel Salt (adjust to taste)
• Neutral oil for frying (canola, avocado, vegetable, etc.)

Instructions

1. Prepare the coating
   • In a shallow bowl, combine:
     • 1 cup panko
     • ½ cup Parmesan
     • 2–3 tbsp Everything but the Bagel Salt
2. Prepare the wash
   • In a second bowl, whisk:
     • 2 eggs
     • 1–2 tbsp stone-ground mustard
3. Coat the chicken
   • Dip each tender into the egg-mustard mixture.
   • Press into the panko-Parmesan mixture until thoroughly coated.
4. Rest (optional but helpful)
   • Let coated tenders sit on a rack or plate for 10 minutes. This helps the coating adhere during frying.
5. Fry
   • Heat about ¼–½ inch of neutral oil in a skillet to 350–375°F (175–190°C).
   • Fry 3–4 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F (74°C).
6. Finish
   • Drain on a rack or paper towels.
   • Sprinkle with a little extra Everything but the Bagel Salt immediately after frying if you want more crunch and flavor.

Air Fryer Version

• Spray lightly with oil.
• Cook at 400°F for 10–12 minutes, flipping halfway through.