Prep Time 25m
Cook Time 5m
Ready Time 30m
Yield 4 to 6 servings

  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 2 tablespoons seasoned salt
  • 2 teaspoons pepper
  • 3 eggs
  • 1 1/4 to 1 1/2 pounds uncooked chicken breast tenders
  • 1 cup plain crispy panko bread crumbs
  • 1/2 cup Crisco® Pure Organic Coconut Oil
  • 1/4 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons sriracha sauce
Preparation Directions
  • Step 1Combine flour, seasoned salt and pepper in large resealable plastic bag.
  • Step 2Whisk eggs in shallow bowl. Add chicken tenders to flour mixture, 2 to 3 at a time, shaking bag to coat completely. After all chicken is coated, combine bread crumbs with remaining flour mixture. Dip chicken pieces in egg, then into bread crumb mixture to coat.
  • Step 3Heat oil in large skillet over medium-high heat to 350°F. Cook chicken 4 to 5 minutes, turning once, until deep golden brown and internal temperature reaches 165°F.
  • Step 4Combine mayonnaise, ketchup and sriracha in small bowl. Serve with chicken.
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