1 pound boneless chicken tenderloins
1/4 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
1/2 cup Frank’s RedHot® Buffalo Wings Sauce
1/4 cup vegetable oil
- PLACE chicken and flour in a large resealable plastic bag; toss to coat. Place eggs in shallow dish. Place panko in separate shallow dish. Dip chicken into eggs, then into panko, turning to coat well.
- HEAT oil in 12-inch nonstick skillet over medium-high. Cook chicken 6 to 8 minutes or until cooked through and crispy, turning once.
- TOSS chicken in Buffalo Wings Sauce. Serve immediately.
Makes: 4 servings Prep Time: 15 minutes Cook Time: 8 minutes
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