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Photo: Greg DuPree
Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupall-purpose flour1teaspoononion powder, divided½teaspoonsalt, divided½teaspoonground pepper, divided2large eggs2tablespoonswater1 ¼cupspanko breadcrumbs, preferably whole-wheat1poundchicken tenders, cut into 1-inch pieces⅓cupcanola oil⅓cupbuttermilk⅓cupmayonnaise⅓cupwhole-milk plain Greek yogurt½cupchopped fresh herbs, such as parsley, chives and/or dill5cupsshredded romaine lettuce3cupsshredded coleslaw mixChopped scallions for garnish
Cook Mode(Keep screen awake)
Ingredients
½cupall-purpose flour
1teaspoononion powder, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
2large eggs
2tablespoonswater
1 ¼cupspanko breadcrumbs, preferably whole-wheat
1poundchicken tenders, cut into 1-inch pieces
⅓cupcanola oil
⅓cupbuttermilk
⅓cupmayonnaise
⅓cupwhole-milk plain Greek yogurt
½cupchopped fresh herbs, such as parsley, chives and/or dill
5cupsshredded romaine lettuce
3cupsshredded coleslaw mix
Chopped scallions for garnish
DirectionsMix flour, 1/2 teaspoon onion powder and 1/4 teaspoon each salt and pepper in a small bowl. Whisk eggs and water in another small bowl. Place panko in a third bowl. Dredge chicken in the flour mixture, shaking off excess. Dip in the egg mixture, shaking off excess. Dredge in the panko, making sure to coat the chicken completely.Heat oil in a large skillet over medium-high heat until shimmering. Working in 2 batches, cook the chicken, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 6 minutes per batch.Meanwhile, combine buttermilk, mayonnaise, yogurt, herbs, the remaining 1/2 teaspoon onion powder and 1/4 teaspoon each salt and pepper in a medium bowl. Add romaine and coleslaw mix; toss to coat. Serve the salad topped with the chicken and garnished with scallions, if desired.
Directions
Mix flour, 1/2 teaspoon onion powder and 1/4 teaspoon each salt and pepper in a small bowl. Whisk eggs and water in another small bowl. Place panko in a third bowl. Dredge chicken in the flour mixture, shaking off excess. Dip in the egg mixture, shaking off excess. Dredge in the panko, making sure to coat the chicken completely.Heat oil in a large skillet over medium-high heat until shimmering. Working in 2 batches, cook the chicken, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 6 minutes per batch.Meanwhile, combine buttermilk, mayonnaise, yogurt, herbs, the remaining 1/2 teaspoon onion powder and 1/4 teaspoon each salt and pepper in a medium bowl. Add romaine and coleslaw mix; toss to coat. Serve the salad topped with the chicken and garnished with scallions, if desired.
Mix flour, 1/2 teaspoon onion powder and 1/4 teaspoon each salt and pepper in a small bowl. Whisk eggs and water in another small bowl. Place panko in a third bowl. Dredge chicken in the flour mixture, shaking off excess. Dip in the egg mixture, shaking off excess. Dredge in the panko, making sure to coat the chicken completely.
Heat oil in a large skillet over medium-high heat until shimmering. Working in 2 batches, cook the chicken, flipping once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 4 to 6 minutes per batch.
Meanwhile, combine buttermilk, mayonnaise, yogurt, herbs, the remaining 1/2 teaspoon onion powder and 1/4 teaspoon each salt and pepper in a medium bowl. Add romaine and coleslaw mix; toss to coat. Serve the salad topped with the chicken and garnished with scallions, if desired.
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Nutrition Facts(per serving)636Calories40gFat32gCarbs37gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
