2 boneless skinless chicken breasts
2 eggs, lightly beaten
1.5 cups panko
Zest of 1 lemon
Heat oven to 200 degrees and put a baking sheet covered with foil in the oven.
Cut each chicken breast into 4 chicken tenders. Season the chicken with salt and pepper.
Mix together 1/2 tsp salt, the lemon zest and the panko in a shallow bowl.
Dip each piece of chicken into the egg, shaking off the excess, then roll in the panko/lemon zest mixture.
Heat about 6 tbsp of vegetable oil in a deep pan over medium heat. Fry each piece of chicken, flipping once during cooking, until it’s cooked all the way through. Serve with whatever dipping sauce you prefer and they’re delicious with salad!