In two long containers, pour Ken’s Dressing in one and in the other, the Panko, onion powder, salt and pepper.
Dredge each chicken tender in dressing first and then the Panko. Carefully place into hot canola oil in deep frying pan.
Fry about 1 to 2 minutes on each side until golden and crispy. Then transfer to a lined baking sheet.
Finish off the cooking process by baking at 350 degrees for 25 minutes.
For green beans, cook according to package directions. Meanwhile, mince the shallot and sauté in butter with thyme until slightly translucent. Add cooked green beans to the pan and lightly sauté just to cover all green beans in sauce.
Place a bed of green beans on a plate and place two chicken fingers on top. Serve and enjoy!