One of my favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these panko-crusted tenders as they are.

  • Total Time

    Prep/Total Time: 30 min.

  • Makes

    4 servings

Ingredients

  • 1/2 cup buttermilk
  • 3/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon pepper
  • 1 pound chicken tenderloins
  • 1 cup panko (Japanese) bread crumbs
  • 2 to 3 tablespoons fresh minced sage
  • Oil for frying
  • Salt to taste
  • Ranch salad dressing, optional

Directions

  • In a bowl, whisk buttermilk, salt, pepper sauce and pepper until blended. Add chicken, turning to coat; let stand 15 minutes. In a shallow bowl, toss bread crumbs with sage.
  • In a deep skillet, heat 1 in. of oil to 365°. Dip tenderloins in crumb mixture to coat both sides, patting to help coating adhere. Fry chicken 2-3 minutes on each side or until deep golden brown. Drain on paper towels. Sprinkle with additional salt to taste. If desired, serve with ranch dressing.

Nutrition Facts

1 serving: 227 calories, 11g fat (1g saturated fat), 67mg cholesterol, 320mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 27g protein.