Chicken Tenders


Chicken Tenders
Greek Seasoning
Cajun/Creole Seasoning
Panko Bread Crumbs
3 eggs beaten (more if you’re doing a lot of tenders)
Olive Oil


Wash chicken and pat dry with paper towels

Season one side of the chicken with Greek and the other side with Cajun

Pour Panko onto a plate and season with the Cajun/Creole Seasoning

Dip chicken into the eggs then dredge in Panko until both sides are completely covered and place onto a separate plate. (Repeat until all tenders are breaded)

Heat a skillet and cover the bottom with Olive Oil

Gently place chicken in the skillet and cook for about 3 to 5 minutes. Carefully lift chicken to check the amount of browning to make sure you don’t burn it.

Turn tenders and repeat until internal temperature reaches 165 degrees

Drain onto paper towels (check the video for a better way to drain)

Sprinkle with salt as soon as the come out of the pan