Kettle Corn Crusted Chicken Tenders

Ingredients

• 1/2 cup gluten-free flour* (or substitute all-purpose)
• 1 large egg, beaten
• 1 pound boneless, skinless chicken tenders (about 7 or 8 strips)
• 1 Tablespoon ghee or butter
• 2 Tablespoons vegetable oil
• salt
• pepper
• 3 cups Kettle PopCorners

Instructions

1. Dredge each chicken strip in flour and shake off excess, then dip it in beaten egg, then in the PopCorners crumbs. Turn each chicken tender to coat fully.
2. Transfer to a large plate and repeat with the remaining chicken tenders. Throw out any leftover flour, egg, or crumbs.
3. In a large skillet over medium to medium-high heat, add ghee and oil. Once the ghee melts, add the chicken tenders. Do not crowd the pan; you may have to work in batches. Cook, turning one time, until chicken is golden brown on each side and is cooked through, about 8-10 minutes total. If you'd like, sprinkle some additional salt on top of the Kettle Corn Crusted Chicken Tenders while they're hot.
4. I served
5. my Kettle Corn Crusted Chicken Tenders with honey mustard for dipping;
6. it has a similar savory-and-sweet flavor profile to the chicken. But you
7. can use any dipping sauce you like!
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