Kettle Corn Crusted Chicken Tenders

Kettle Corn Crusted Chicken Tenders

Kettle Corn Crusted Chicken Tenders

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Weight Watchers:   14 Points
Cuisine
  • American
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1/2 cup gluten-free flour* (or substitute all-purpose)
  • 1 large egg, beaten
  • 1 pound boneless, skinless chicken tenders (about 7 or 8 strips)
  • 1 Tablespoon ghee or butter
  • 2 Tablespoons vegetable oil
  • salt
  • pepper
  • 3 cups Kettle PopCorners
Instructions

Dredge each chicken strip in flour and shake off excess, then dip it in beaten egg, then in the PopCorners crumbs. Turn each chicken tender to coat fully.

Transfer to a large plate and repeat with the remaining chicken tenders. Throw out any leftover flour, egg, or crumbs.

In a large skillet over medium to medium-high heat, add ghee and oil. Once the ghee melts, add the chicken tenders. Do not crowd the pan; you may have to work in batches. Cook, turning one time, until chicken is golden brown on each side and is cooked through, about 8-10 minutes total. If you'd like, sprinkle some additional salt on top of the Kettle Corn Crusted Chicken Tenders while they're hot.

I served

my Kettle Corn Crusted Chicken Tenders with honey mustard for dipping;

it has a similar savory-and-sweet flavor profile to the chicken. But you

can use any dipping sauce you like!

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For recipes inspired by my previous Degustaboxes, check out my Chipotle Fried Egg Avocado Toast

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