To make this recipe a bit simpler, I decided to pan-fry the chicken rather than deep frying which can sometimes be messy and overwhelming. Lately, my son has been on an Applebee’s chicken tenders and Honey Mustard kick, so we decided to make our own. See our Disclosure Statement for more information. Pan-frying is a quick method to cook a family-friendly meal. These fried chicken tenders are just as crunchy and juicy as deep-fried chicken, and all the ingredients are pantry staples. Sprinkle the breadcrumbs on top of the mayonnaise and bake the chicken as directed.This easy recipe for extra Crispy Pan-fried Chicken Tenders comes together in 30 minutes or less and uses less oil than traditional recipes for chicken strips. Right before baking spread the mayonnaise on the chicken and toss the olive oil with the breadcrumbs. Cover and refrigerate the mayo and chicken (the bread crumbs are fine at room temperature) for up to 24 hours. To make this recipe ahead of time, prep the chicken, whisk together the mayonnaise mixture, and stir together all of the bread crumb mixture except for the olive oil. Serve this panko breaded chicken breast with any of your favorite side dishes, like: You know that the chicken is done when the internal temperature reaches 165 degrees Fahrenheit and the bread crumbs are golden and crispy. How do you know chicken breast is cooked through or done?
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