Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
4 Georges Farmers Market® boneless chicken breasts, skinless (pounded out for even cooking)
1 Cup Buttermilk
2 Lg. Egg
1 1/2 Tbsp. Seasoning Salt
1 Tbsp. Tabasco® Sauce
1 Cup A/P Flour + 1 Tbsp. Baking Powder
2 Tbsp. Honey
4 Ea. Sandwich Buns
4 Ea. Large Leaf Lettuce
16 Ea. Pickle Slices
1 Ea. Sandwich Tomato Sliced
2 Tbsp. Mayonnaise
Vegetable Oil for Frying
Put the chicken breasts in a re-sealable bag and pound them until they are 1/4 in. thick.
In a bowl, whisk together the buttermilk, egg, 1 1/2 tsp. seasoning salt, and Tabasco®. Place the chicken breasts in the bowl and flip them to coat. Cover and refrigerate for at least 2 hours.
In another bag, mix the flour, baking powder and 1 Tbs. of seasoning salt. Once the chicken is finished marinating, add it to the bag with the flour mixture. Shake to coat and allow to sit for 15 minutes.
Heat 1/2 inch of oil in a skillet over medium heat. Once the oil starts to shimmer, sprinkle some flour into it. If it sizzles, it’s ready. Fry the chicken until golden brown and cooked through, about 3 to 4 minutes on each side. Transfer to a paper towel-lined plate and set aside.
Toast the rolls and spread mayonnaise on them. Place the chicken on the roll and drizzle each breast with 1/2 Tbsp. of honey. Top with tomato, lettuce and pickle slices.