Categories: Chicken

Ingredients

• 1/2 cup buttermilk
• 2 large egg whites
• 8 chicken tenders, rinsed and patted dry
• 2/3 cup all-purpose flour
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/8 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp canola oil
• Sauce:
• 2 tbsp mayo
• 2 tbsp plain Greek yogurt
• 1/4 cup apricot fruit spread
• 1 tbsp Dijon

Directions

1. Whisk together the buttermilk and eggs in a medium bowl, add the chicken, and toss to coat completely.

2. Place the flour, garlic powder, onion powder, paprika, thyme, cayenne and black pepper and 1/4 tsp salt in a shallow pan and stir until well blended.

3. Working with 2 tenderloins at a time, remove from the buttermilk, coat with flour mixture, and set aside on separate plate. Continue until all tenderloins are coated. Sprinkle any remaining flour mixture evenly over all.

4. Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the chicken and immediately reduce heat to medium. Cook 6 minutes on each side or until golden and no longer pink in center. Sprinkle with remaining 1/4 tsp salt.

5. In a small bowl, combine the sauce ingredients. Serve sauce alongside for dipping.

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