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–+ servings

Panko Crusted Chicken Tenders

golden on the outside, juicy on the inside, and coated in a light, crunchy crust that stays crisp even after dipping.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Fast food, Fusion
Servings 4
Calories 500 kcal

Ingredients
  

For the Chicken Marinade

  • 250 g chicken breast cut into strips
  • 2 tsp paprika
  • 2 tsp salt
  • 2 tsp white pepper
  • 2 tsp garlic powder
  • 2 tsp vinegar
  • Oil for frying

For the Coating

  • ½ cup all-purpose flour
  • 1 egg
  • 1 cup panko crumbs
  • 2 tbsp grated parmesan
  • 2 tsp dried oregano

For the Serving Sauce

  • 4 tbsp mayonnaise
  • 1 tbsp sweet chilli sauce

Instructions
 

  • In a bowl, combine chicken strips with paprika, salt, white pepper, garlic powder, and vinegar.
  • Mix well and let it rest for 10–15 minutes so the seasoning absorbs properly.
  • Place flour in one shallow bowl.
  • Whisk the egg in a second bowl.
  • In a third bowl, mix panko crumbs, grated parmesan, and oregano.
  • Dredge each marinated chicken strip lightly in flour, shaking off excess.
  • Dip into the whisked egg, ensuring full coverage.
  • Press firmly into the panko mixture so the crumbs stick evenly on all sides.
  • Heat oil in a pan over medium heat.
  • Fry the tenders in batches for 3–4 minutes per side until golden brown and cooked through.
  • Transfer to a paper towel or wire rack to drain excess oil.
  • Mix mayonnaise and sweet chilli sauce until smooth and creamy.
  • Adjust sweetness or spice as desired.
  • Serve hot with: sweet chilli mayo, fries, in wraps or sliders.

Nutrition

Calories: 500kcal
Keyword chicken tenders, crispy fried chicken, ramadan
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