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Panko Chicken Tenders

Ingredients

  • 500 g chicken breast
  • ½ cup yogurt
  • 1 tsp each: salt, paprika, onion powder, garlic powder, ginger powder
  • ¼ tsp black pepper
  • 2 eggs
  • Pinches black pepper and salt (for eggs)
  • 1.5 to 2 cups Panko or any other breadcrumbs
  • 3-4  tbsp olive oil

Instructions

  • Cut the chicken into similar sized pieces and beat them till they’re of the same thickness. You want all the pieces to be comparable in size.
  • Add chicken pieces to a bowl and add yoghurt, salt, black pepper, paprika, onion, garlic and ginger powders. Mix well and then cover and chill for 2-4 hours
  • Prep the eggs by mixing them in a shallow bowl with pinches of salt and pepper. Prep the Panko by emptying them in another bowl too. You will need a fork for each bowl for mess free dipping.
  • Take each piece of chicken, coat it with the egg, then coat it directly with the bread crumbs, and finally place on your baking dish. If you would like to line your baking dish with baking paper to make cleaning easier, that’s great as well.
  • Add about 2 tbsp of olive oil to the chicken tenders and bake for 15 minutes in a preheated oven at 200C.
  • After 15 minutes, take them out, turn the prices, add another 2 tbsp of olive oil and then bake them again for 10 minutes. The result is a juicy chicken nugget that’s baked and loved by kids and adults alike.

Notes

  • You can make these in an air fryer, or pan fried with little oil.
  • The more oil you add, the more they will resemble the fried version. 
  • If your chicken is fresh, you can freeze them flat after step 4 (coating with breadcrumbs).