Tonight I took two pounds of chicken breast tenderloins and did a little twist on fried chicken.
For a really nice and crisp coating, I used tempura batter mix instead of flour and Panko.
Add salt and pepper to the mix and toss the chicken until it is well-coated.
Taking one tenderloin at a time, dip into one beaten egg.
Roll the tenderloin in the Panko making sure to coat it evenly.
Heat a large skillet over medium high heat and add several tablespoons of extra virgin olive oil. Place the chicken in the skillet and cook until well done and golden brown.
I served it with mashed red potatoes which I topped with Progresso Recipe Starter in creamy roasted garlic. I forgot the asparagus in the refrigerator. Heh. I’ll use those in another meal.
Leftover tenderloins will make a great sandwich tomorrow.
