Categories: Chicken
Ingredients
- 1/2 cup buttermilk
- 2 large egg whites
- 8 chicken tenders, rinsed and patted dry
- 2/3 cup all-purpose flour
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/8 tsp cayenne pepper
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 tbsp canola oil
- Sauce:
- 2 tbsp mayo
- 2 tbsp plain Greek yogurt
- 1/4 cup apricot fruit spread
- 1 tbsp Dijon
Directions
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Whisk together the buttermilk and eggs in a medium bowl, add the chicken, and toss to coat completely.
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Place the flour, garlic powder, onion powder, paprika, thyme, cayenne and black pepper and 1/4 tsp salt in a shallow pan and stir until well blended.
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Working with 2 tenderloins at a time, remove from the buttermilk, coat with flour mixture, and set aside on separate plate. Continue until all tenderloins are coated. Sprinkle any remaining flour mixture evenly over all.
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Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the chicken and immediately reduce heat to medium. Cook 6 minutes on each side or until golden and no longer pink in center. Sprinkle with remaining 1/4 tsp salt.
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In a small bowl, combine the sauce ingredients. Serve sauce alongside for dipping.