Crispy, golden Garlic Parmesan Chicken Tenders with a Ranch Dip

Place flour in a shallow bowl and season with salt and black pepper. In a separate bowl, whisk together eggs and water. In another shallow bowl, mix breadcrumbs with parsley and season with additional salt and pepper if desired. Dredge each chicken tender in the flour, then dip in the egg mixture, and finally coat evenly with the breadcrumb mixture. In a large non-stick skillet, heat 2–3 Tbsp of oil over medium heat. Cook chicken tenders in batches for 3-4 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Repeat with remaining oil and chicken. Once cooked, toss the chicken tenders in the prepared Hellmann’s Garlic Parmesan sauce until evenly coated. Plate the chicken tenders and serve with Hellmann’s Chicken Tender Mayonnaise Style Ranch Dip on the side.