Breaded Chicken Tenderloins

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.


  1. 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.
  2. 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.
  3. 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.
  4. Take the chicken from the fridge and allow it to come to room-temperature for about 15 mins. 
  5. 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.
  6. Move the chicken to a serving plate or chopping board and allow to rest for 5 minutes.

Serving Suggestion

Breaded Chicken Tenderloins served on Sautéed Red Cabbage