Panko Breaded Tenders

Source

Good pan fried light breading. Serves four. Serve with mashed potatoes.

Ingredients

• 2 tbsp Peanut Oil
• 1-1.5 lb Chicken Tenderloins
• 1 Large Egg
• 1 tbsp Milk
• 2 cups Panko Breading
• 1/2 cup Flour
• 1 tsp Salt
• 1 tsp Pepper

Recipe

1. Wash tenderloins in cold water

2. Remove any fatty film to improve breading adhesion

3. Prepare three small bowls

4. Whisk egg and milk into one bowl

5. Mix flour, salt, and pepper in the next bowl

6. Pour breading into the final bowl

7. Dredge each tenderloin through the flour, egg, and then breading

8. Tap off excess flour or egg while coating

9. Use one hand for wet and one for dry dredging to create less mess

10. Heat olive oil in a large skillet on medium high heat

11. Cook the chicken for three minutes per side, in batches to avoid crowding

12. Add oil as needed to prevent the Panko from darkening beyond the ideal golden brown

13. Remove and serve or refridgerate on a paper towel to absorb moisture

Enjoy!