Frying the breadcrumbs before coating gives these oven-baked chicken tenders a deep-fried taste without the oil and mess. You can also air-fry these if you prefer.
2 tbsp vegetable oil
2 cups panko breadcrumbs
1 egg
2 tbsp mayonnaise
2 tbsp plain flour
1 tsp paprika
½ tsp mild curry powder
½ tsp salt
500g chicken tenderloins
½ cup tomato sauce
1 tbsp Worcestershire sauce
1 tbsp honey
1 tbsp malt vinegar
1 tbsp American mustard
1 tsp smoked paprika
1. Heat your oven to 200C fan-forced (220C conventional). Heat a small frypan over medium heat and add the oil. Toast the breadcrumbs for about 3 minutes until lightly golden and transfer to a plate or tray.
2. Combine the egg,mayonnaise,flour,paprika,curry powder and salt and mix to form a thick batter. Coat the chicken tenderloins in the batter and dredge in the breadcrumbs. Shake off any excess and place the chicken on a wire rack or baking tray lined with baking paper. Bake for 15 minutes,turning once. Serve with the dipping sauce.
Adam's tipCurry powder is a great all-purpose seasoning. Using just a little can add a great depth of flavour without giving a dish a heavily spiced"curry"flavour.
Also tryAdam Liaw's best butter vegetables
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