Pan-Fried Chicken Tenders

There are plenty of trendy things that are temporary, like whipped coffee, Bumpits, and gauchos. But this pan-fried chicken tender recipe is timeless. Just dip chicken tenders in panko breadcrumbs, a savory blend of spices, and sizzle up lip-smacking deliciousness.

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Prep time
10 min
Ready in time
30 min
Servings
Portions 4
Difficulty
Easy

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

Nutritional guidelines (per serving)

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Nutrition information is calculated using an ingredient database and should be considered an estimate

Instructions

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.

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