- Recipe Yield 4 servings
- Prep Time 10 mins
- Cook Time 30 mins
- 12 chicken tenderloins
- ¼ cup I Can’t Believe It’s Not Butter!® Original Spread, melted
- 1 cup panko bread crumbs
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt and pepper each
- 1 egg, beaten
- Oil for frying
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Place the melted I Can’t Believe It’s Not Butter into a shallow dish.
In a mixing bowl, gently toss together the panko bread crumbs, flour, garlic powder, paprika, salt and pepper. Pour into another shallow dish.
Add the beaten eggs into another shallow dish.
To prepare the chicken strips for the frying pan, dip each one into the melted butter, then into the flour mixture, then into the eggs, and finally back into the flour mixture. Set aside on a prep dish and let rest for 5 minutes after all chicken strips are prepared.
While the chicken is resting, add about 1 ½ inch of oil to a heavy skillet and warm over medium heat. Once warmed, add in 5 to 6 chicken strips into the oil and cook over medium to medium-high heat. Flip once and cook until golden brown and cooked through.
Transfer pan-fried chicken onto a plate with paper towel to absorb excess oil.
Serve Pan-Fried Chicken Strips with favorite vegetables or side salad.