I’m excited to team up with Ken’s Dressings for my recipe this week! I used Ken’s Vidalia Onion Dressing to create the most mouth-watering sweet and savory chicken tenders! I had to use Panko breadcrumbs for this recipe because of the crunch factor. If you haven’t used Panko for chicken yet, you must try it! I pan fried the chicken first to get that golden crunchy crust and then finished it off in the oven until it was cooked through. I paired it with a bed of green beans in a butter sauce with thyme and shallots to compliment the Vidalia Onion.

FUN FACT: Believe it or not, some people eat Vidalia onions raw like an apple! The amount of sugars in a Vidalia onion is actually comparable to that of an apple or even soda. The extreme sweetness of this onion makes it one of a kind!
Vidalia Onion Crispy Chicken Tenders
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Servings Prep Time
4 servings 5 mins
Cook Time
35 mins
Servings Prep Time
4 servings 5 mins
Cook Time
35 mins
Vidalia Onion Crispy Chicken Tenders
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 servings 5 mins
Cook Time
35 mins
Servings Prep Time
4 servings 5 mins
Cook Time
35 mins
Ingredients
Servings: servings
Units:
Instructions
  1. In two long containers, pour Ken’s Dressing in one and in the other, the Panko, onion powder, salt and pepper.
  2. Dredge each chicken tender in dressing first and then the Panko. Carefully place into hot canola oil in deep frying pan.
  3. Fry about 1 to 2 minutes on each side until golden and crispy. Then transfer to a lined baking sheet.
  4. Finish off the cooking process by baking at 350 degrees for 25 minutes.
  5. For green beans, cook according to package directions. Meanwhile, mince the shallot and sauté in butter with thyme until slightly translucent. Add cooked green beans to the pan and lightly sauté just to cover all green beans in sauce.
  6. Place a bed of green beans on a plate and place two chicken fingers on top. Serve and enjoy!