Combine the flour, salt, and pepper in a shallow bowl.
Beat the eggs with 1 tablespoon of water in a second shallow bowl.
Combine the breadcrumbs and Parmesan in a third shallow bowl.
Dredge the chicken tenders on both sides in the flour mixture. Then dip both sides into the egg mixture. Then roll chicken in the breadcrumb mixture, pressing lightly to help the breadcrumbs stick.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-low heat until butter is melted. Cook the chicken tenders for about 3 minutes on each side, until cooked through. (Don't crowd the pan.)
Add more butter and oil and cook the rest of the chicken tenders.
Keep the chicken tenders warm in a preheated oven set to 200 degrees F on a baking sheet if needed. Serve with onion dip.
Cut the onions in half and then cut into 1/8-inch thick slices. (about 3 cups)
Heat the butter and oil in a large skillet over medium heat until butter is melted.
Add the onions, beef bouillon cubes, cayenne, pepper, and black pepper.
Saute for 10 minutes, being sure to smash the bouillon cubes and mix the granules in with the onions.
Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
Remove from heat, and allow the onions to cool.
Place the cream cheese, sour cream, and mayonnaise in a mixing bowl and beat together with a hand mixer.
Add the onions and fold into the dip base until onions are incorporated.
Instead of chicken tenders, you can use 3 big chicken breasts and sliced them into tenders.
You can make the onion dip ahead of time and keep it stored in the fridge in an air-tight container for up to 1 week.
Prep and cooking times are for both recipe simultaneously.
Ntrution values assume all chicken and onion dip will be comsumed.