Crispy Buffalo Chicken Tenderloins

Instructions

1. 1

   Pat chicken tenderloins dry with paper towels and season lightly with salt and pepper.

2. 2

   Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko mixed with garlic powder, onion powder, paprika, salt, and pepper in the third.

3. 3

   Dredge each tenderloin in flour, shaking off excess, then dip in egg, and finally coat thoroughly with seasoned panko mixture, pressing gently to adhere.

4. 4

   Heat vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Test with a breadcrumb - it should sizzle immediately.

5. 5

   Fry tenderloins in batches, 3-4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Don't overcrowd the pan.

6. 6

   Transfer cooked tenderloins to a wire rack set over a baking sheet to drain excess oil.

7. 7

   In a small saucepan, melt butter and whisk in buffalo sauce. Heat until just warmed through.

8. 8

   Toss hot tenderloins in buffalo sauce mixture until evenly coated, or serve sauce on the side for dipping.

9. 9

   Serve immediately with celery sticks and ranch or blue cheese dressing if desired.