Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
4 ea. Georges Farmers Market® boneless skinless chicken breasts
1/2 cup vegetable oil (more, as needed)
1 Cup Buttermilk
3/4 Cup All-Purpose Flour
1/2 Cup Corn Starch
1 Lg. Egg
1 Tbsp. Tabasco Sauce
Fresh Ground Black Pepper
1 Cup Panko Bread Crumbs
1/4 Cup Mayonnaise
2 Tbsp. Sweet Chili Sauce
1 Tbsp. Honey
2 tsps. Frank’s® RedHot® sauce
To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s® RedHot® Sauce in a small bowl; set aside.
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately, drizzled with sweet chili sauce.