Chicken fingers two ways: part two

Ingredients

• 3 libras boneless, skinless chicken breasts - about 4 breasts, sliced into fingers
• 1/2 cup grated parmesan cheese
• 1 cup unseasoned bread crumbs
• 1/2 cup Panko bread crumbs
• 1 1/2 tablespoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs
• 1/2 cup milk
• 2-3 inches veggie oil or shortening

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Preparation

• Combine the eggs and milk in a shallow dish. Combine all remaining ingredients, except the chicken, in another shallow dish.
• Heat oil in a large heavy pan while preparing the chicken.
• Dip each piece of chicken individually into the egg mixture.
• Remove each piece, allowing excess egg to drip off, into the bread crumb mixture. Coat completely.
• Slip each chicken finger into the hot oil and cook about 8 minutes or until golden brown and no longer pink in the center.
• Remove to paper towels to drain excess oil.
• Serve hot (or cold) as you wish.