The chicken tenderloins are crunchy on the outside, juicy inside and deeply seasoned throughout. Ghee adds a subtle nutty flavor.
Great with sautéed vegetables, mashed potatoes or in warm bread with your favorite sauce.
- 1.5 lbs of chicken tenderloins (if you don’t find chicken tenderloins, slice boneless, skinless chicken breasts lengthwise into 1/2 inch thick strips).
- 1/2 cup of Panko (Japanese Style Breadcrumbs)
- 3 Tablespoons of Herb de Provence.
- 1 Tablespoon of onion powder.
- 1/4 teaspoon of garlic powder.
- 1/4 teaspoon of ground chili pepper.
- 1 teaspoon kosher salt.
- 2 Tablespoons potato starch.
- 6 (or more) Tablespoons of ghee.
- Mix Panko, Herb de Provence, onion powder, garlic powder, red chili powder, salt and potato starch in a food processor fitted with steel blades, pulse for about 5 to 10 seconds. This allows the breadcrumbs to break a little and stick to the chicken.
- Coat each piece of chicken with the breadcrumb mixture, as shown in the pictures above. Press the breadcrumbs into the flesh, flattening the chicken a little to give it an even thickness.
- Refrigerate for at least 1 hour or overnight. This allows the herbs and spice to seep into the chicken while the breadcrumbs and potato starch is forming a thin crust.
- Take the chicken from the fridge and allow it to come to room-temperature for about 15 mins.
- You are going to cook in small batches. For each batch melt 1 tablespoon of ghee in a large non-stick skillet over medium high heat and sauté until the chicken becomes crispy and golden brown (about 3 mins), turn the chicken and add 1 tablespoon of ghee, sauté for another 3 minutes. Sautéing the chicken in batches ensures that it will brown, not steam. Repeat with remaining chicken using 1 tablespoon of ghee per side.
- Move the chicken to a serving plate or chopping board and allow to rest for 5 minutes.