Homemade Chicken Tenders

Name: Homemade Chicken Tenders
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: International
Ingredients: 2 chicken breasts; 2 eggs; 100 g of breadcrumbs (panko); 40 g of flour; 1 tsp of paprika; 1 tsp of garlic (powdered); 1/2 tsp of salt; 1/2 tsp of pepper; vegetable oil; 2 tbsp of mayonnaise; 1 tbsp of ketchup; 1/2 tsp of paprika (smoked); 1 tsp of honey; a few drops of Tabasco sauce

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Tenders are chicken strips breaded with corn flakes or breadcrumbs. 🍗 They can be fried or baked and are eaten with your fingers.

Total time: 35 min
Prep: 20 min
Cook: 15 min
Rest: 30 min
Difficulty: Easy
Per person: €2.50

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Camembert with Honey and Walnuts

20 minEasy

For dessert

Chocolate Lava Cake

25 minEasy

To drink

5.0

Classic Mojito

10 minEasy

Nutrition facts

per serving · estimate

470kcal

Protein33 g29%
Carbs22 g19%
Fat26 g52%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an ultra-crispy coating, mix the breadcrumbs with a little grated Parmesan and a few crushed corn flakes! Guaranteed crunch 🧀🌽

Freezing : Can you freeze this recipe?

Yes

Cooked tenders freeze very well for up to 3 months in zip bags. It is also possible to freeze them raw after breading, well separated.

Storage : How long does it keep?

Very good. Keeps 3 to 4 days max in an airtight container in the fridge after cooling completely. The sauce should be stored separately and eaten within 2 days.

Making ahead : Can you make it the day before?

Yes

The tenders can be breaded the day before and kept refrigerated. The homemade sauce can also be made ahead and kept refrigerated.

Reheating : How do you reheat it?

Oven or air fryer are ideal for getting the crispiness back. Oven: 10-15 min at 180°C-200°C. Air fryer: 5-8 min at 180°C. Microwave not recommended (softens the breading).

Variations

Bake at 200 °C for 20 minutes, turning halfway through.
Fry at 180 °C for 5-6 minutes.
Garnish with basil leaves.

Mistakes to avoid

Cutting uneven strips: cut them to an equal width, about 2 cm.
Skipping the rest: 30 minutes in the fridge to set the breading.
Not draining them: place them on paper towels after cooking.

Frequently asked questions

How do you make homemade chicken tenders?

Cut the fillets into 2 cm strips, dredge them in flour, beaten eggs, then spiced panko, let rest for 30 minutes in the fridge, then cook in a pan, deep fryer or oven.

How do you cook the tenders?

In a pan with a little oil: 3-4 minutes per side. In a deep fryer at 180 °C: 5-6 minutes. In the oven at 200 °C: 20 minutes, turning halfway through.

How do you make the sauce?

In a bowl, mix 2 tablespoons of mayonnaise, 1 of ketchup, half a teaspoon of smoked paprika, 1 teaspoon of honey and a few drops of Tabasco. Refrigerate.

Why let the breading rest?

Placing the breaded strips in a bowl in the fridge for 30 minutes helps the breading stick to the chicken, which keeps it nice and crispy when cooked.