Description
Chicken Tenders
Ingredients
- 500 g Chicken Breast (or boneless skinless thighs)
Marinade
- 2 tsp Ketchup
- 1 tsp Mustard
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Sweet Paprika
- ½ tsp Salt
- ¼ tsp Black Pepper
To be dipped in
- ½ cup Flour
- 2 Eggs
- Breadcrumb
Honey Mustard Dip
- 4 tbsp Yogurt
- 1 tbsp Honey
- 4 tsp Mustard
- 1.5 tsp White Balsamic Vinegar
- 1 pinch Salt
- 1 pinch Paprika
Instructions
- Preheat your oven to 180C. Cut up your chicken either lengthwise into strips or horizontally into flat but thin (1 cm) pieces like the pictures. Add the marinate ingredients: ketchup, mustard, salt, pepper, garlic powder, onion powder, paprika. Mix them well into the chicken.
- Prepare three plates for dipping. First for the flour, second for the beaten eggs, and third for the breadcrumbs. Prepare a baking sheet as well, lined with baking paper if needed.
- To make the process easier, place the chicken bowl first, followed by the flour, then eggs, then, breadcrumbs.
- Dip the chicken pieces in the flour, then in the egg, then in the breadcrumbs. Make sure to coat them well at each stage.
- Place them on the baking tray and drizzle with some oil (i used olive). An oil spray would work well here because it would allow you to add oil and get a nice crisp without adding a large amount of oil. Bake for 20 - 30 minutes or until golden and crispy.
Notes
Any breadcrumbs: regular or panko, or crushed cornflakes, they all work. You can do a single kind or a mix. This time I had some panko breadcrumbs and they weren’t enough so i added crushed cornflakes.
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