One of my mom’s favorite chicken recipes used fresh sage. Her version was smothered with gravy, but we like these Panko-crusted tenders as they are.
—DEB PERRY TRAVERSE CITY, MI
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
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
1. 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.
2. In a deep skillet, heat 1 in. oil to 365°. Dip chicken in crumb mixture to coat both sides, patting to help coating adhere. Fry 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.
PER SERVING 227 cal., 11g fat (1g sat. fat), 67mg chol., 320mg sod., 6g carb. (1g sugars, 0 fiber), 27g pro.