Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
1.5 Lbs. Georges Farmers Market® Chicken Tenders cut into 1-2 inch pieces
½ teaspoon garlic powder
½ teaspoon onion powder
1½ cups panko bread crumbs
1 tsp. each of Salt and Pepper
Canola Oil for frying
½ cup sugar
½ cup brown sugar
½ cup honey
⅓ cup Frank’s RedHot® sauce
½ Tbsp. Cayenne Pepper
In a small bowl, beat the eggs with the garlic powder and onion powder
In a second bowl put the panko crumbs plus salt and pepper
Dip the chicken in the egg mixture, then coat with the panko crumbs
In a large skillet or your cast iron skillet, heat about a half inch of canola oil over medium-high heat. Fry the chicken on both sides until golden and crispy, about 3-5 minutes each side, until chicken reaches an internal temperature of 165°F.
In a medium sauce pot, combine the sugar, brown sugar, honey, hot sauce and cayenne pepper.
Mix to combine, bring to a quick boil, and then simmer for 5 minutes or until all the sugar has dissolved.
Place the cooked chicken on a sheet pan or cookie tray. Pour the sauce over the fried chicken, carefully toss to evenly coat.
Remove the chicken from the pan, and with a spatula to scrape out the sticky sauce, pour the sauce over the plate of chicken prior to serving.