Beat the egg with a pinch of salt and 1 tsp water in a bowl, in which the chicken will be dipped.
In a similar bowl, place some breadcrumbs, salt, pepper, and thyme and mix well (add Parmesan to this if using).
Place the chicken on a plate nearby the beaten egg and begin dipping the chicken, one piece at a time into the egg.
Hold the chicken against the side of the bowl for a second or two to let the excess egg drain.
Next, dredge the chicken in the breadcrumbs and coat evenly.
Place on a tray, and repeat until all the chicken is coated.
Put the light olive oil into a frying pan, preferably non-stick and heat over medium high heat.
Place some chicken tenders into the pan when hot, and cook until golden brown on each side and cooked thoroughly, adding oil as needed. If in doubt, cut into a thicker piece to make sure it is no longer pink in the center.
Place on a paper towel lined plate, then place on serving plate or in a bowl.
Notes
Make these gluten free by using gf bread crumbs and flour mix.
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