Pan-Fried Chicken Tenders
Stephanie Correa
Ingredients:
- 1/4 cup I Can’t Believe It’s Not Butter!® Original Spread, plus additional for cooking
- 1 cup panko bread crumbs
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg. beaten
- 12 chicken tenderloins
Directions:
- Melt 1/4 cup I Can’t Believe It’s Not Butter! Spread and place in a shallow dish. In another shallow dish, combine panko bread crumbs, flour, garlic powder, paprika, salt and pepper. Add beaten egg to another shallow dish.
- Dip each chicken tenderloin into melted Spread, then bread crumb mixture, egg, and back into bread crumb mixture. Let chicken rest for 5 minutes.
- Add about 2 tablespoon Spread to large nonstick skillet and heat over medium heat. Cook chicken tenders, in batches, about 8 minutes, turning once and adding more Spread as needed.
- Serve Pan-Fried Chicken Tenders with your favorite dipping sauces.