Parmesan Herb Chicken Fingers

1.Prepare the chicken by cutting the boneless, skinless chicken breasts into strips, about 1 inch wide.

2.In three separate shallow dishes, set up your breading station: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, garlic powder, and onion powder.

3.Dredge each chicken strip in the flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the Parmesan breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure they adhere well.

4.In a large skillet, heat the vegetable oil over medium heat until shimmering. You can test if the oil is hot enough by dropping a small piece of breadcrumb into the oil; it should sizzle immediately.

5.Carefully add the breaded chicken fingers to the skillet in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and cooked through, reaching an internal temperature of 165°F (75°C).

6.Once cooked, transfer the chicken fingers to a paper towel-lined plate to drain excess oil.

7.For the dipping sauce, in a small bowl, mix together mayonnaise, pesto, and lemon juice until smooth and well combined. Adjust seasoning with salt and pepper if needed.

8.Serve the Parmesan herb chicken fingers hot with the creamy pesto dipping sauce on the side.