Sautéed Bayou Chicken Recipe

These chicken tenders will be loved by kids and adults alike.
  • Ready in: 30 minutes
  • Prep time: 18 minutes
  • Chill/Cook time: 12 minutes
  • By:
  • Servings: Makes 6 servings

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ingredients

  • 1½ pounds boneless skinless chicken breasts, cut into 6 pieces
  • 2 large eggs, beaten
  • 1 cup plain panko bread crumbs
  • ½ cup grated Parmesan cheese
  • 2-3 tablespoons olive oil
  • 1/3 cup Bayou Bourbon™ Glaze
  • ¼ cup reduced sodium chicken broth or water

cooking methods

  • Stovetop

directions

  1. Pound chicken breasts to ½-inch thick. Place in a gallon freezer bag with beaten eggs, ½ tablespoon Onion Onion™ Seasoning, 1 teaspoon salt and ½ teaspoon black pepper. Seal; toss to coat. In another gallon freezer bag, combine bread crumbs, Parmesan cheese and remaining ½ tablespoon Onion Onion™ Seasoning.
  2. In large skillet, heat 2 tablespoons oil over medium heat. Remove chicken from bag, one at a time, and place in breading bag. Toss to coat. Remove and place in skillet. Repeat with remaining chicken.
  3. Sauté chicken, turning over halfway and adding remaining 1 tablespoon oil, if needed, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes.
  4. Meanwhile, in microwave-safe bowl, combine Bayou Bourbon™ Glaze, chicken broth and Vidalia Onion Dressing. Microwave on HIGH 1-2 minutes. Stir. Drizzle chicken with sauce or serve as a dipping sauce.

Makes 6 servings.

Serve with steamed California-blend vegetables.

Make Ahead & Freeze: Prepare step 1. Place step 4 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

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Rated 5 out of 5 by from Family Fave!!! Kids and husband loved this and we will DEFINITELY be making it again. Super easy and flavorful. I served the sauce on the side, just in case someone didn't want it...but EVERYONE did, so I guess I didn't have to worry.
Date published: 2017-09-02
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