1 cup flour
Salt and pepper
1 ½ cups plain breadcrumbs
1 cup grated Parmigiano-Reggiano
1 tbsp. dried parsley
1 ½ tsp. each granulated garlic, granulated onion, and dried oregano
1 tsp. smoked paprika
1 cup olive oil or safflower oil
2 lb. chicken tenders; or 2 lb. chicken breast meat, cut into long strips
1 cup ketchup
3 tbsp. aged balsamic vinegar
1 lemon, cut into wedges
Giardiniera (Italian pickled vegetables), drained, for serving
Arrange a rack in the center of the oven. Preheat oven to 325°. Set a wire rack inside a large rimmed baking sheet.
In a shallow bowl, season the flour with salt and pepper. In a second shallow bowl, beat the eggs. In a third shallow bowl, stir the breadcrumbs, Parm, dried parsley, granulated garlic, granulated onion, dried oregano, and paprika.
In a large skillet, heat 1/4 to 1/2 inch of oil over medium-high.
Season the chicken. Working in 2 batches, coat the chicken in the flour and then the eggs, letting any excess drip back into the bowl. Coat the chicken in the breadcrumbs, pressing so the crumbs adhere and shaking off any excess. Add the chicken fingers to the skillet and cook, turning once, until golden brown and cooked through, 6 to 7 minutes. Transfer to the prepared baking sheet and place in the oven to keep warm. After you add the second batch to the oven, bake the chicken fingers for about 5 minutes.
In a medium bowl, stir the ketchup and vinegar. Serve the chicken fingers with the balsamic ketchup for dipping and the lemon wedges for squeezing. Serve giardiniera on the side.