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  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 2 tablespoons seasoned salt
  • 2 teaspoons pepper
  • 3 eggs
  • 1 1/4 to 1 1/2 pounds uncooked chicken breast tenders
  • 1 cup plain crispy panko bread crumbs
  • 1/2 cup Crisco® Pure Organic Coconut Oil 
  • 1/4 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons sriracha sauce


  1. COMBINE flour, seasoned salt and pepper in large resealable plastic bag.

  2. WHISK eggs in shallow bowl. Add chicken tenders to flour mixture, 2 to 3 at a time, shaking bag to coat completely. After all chicken is coated, combine bread crumbs with remaining flour mixture. Dip chicken pieces in egg, then into bread crumb mixture to coat.

  3. HEAT oil in large skillet over medium-high heat to 350°F. Cook chicken 4 to 5 minutes, turning once, until deep golden brown and internal temperature reaches 165°F.

  4. COMBINE mayonnaise, ketchup and sriracha in small bowl. Serve with chicken
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