These curry chicken tenders have a great flavor and are a quick, simple dinner to throw into the regular line up when things get boring!
Chicken tenders (depends on how many you’re serving, I would suggest maybe 3-4 tenders per person depending how big the one you buy)
1 egg per 3-4 tenders
Approximately 1/2 cup on flour
Curry powder to taste (about 1 TBS)
1/2 – 3/4 cup Panko bread crumbs
Pinch of salt and pepper
Set up 3 bowls to drudge the chicken. In the first bowl put about 1/2 cup of flour, and add a pinch of salt and pepper and about 1/2 tsp of the curry powder. Stir to combine. In the second bowl lightly scramble the egg(s). In the third bowl combine the panko bread crumbs and about 1/2 TBS of curry powder.
First dredge chicken in the flour, then dip in egg and then in the bread crumbs. To get a nice crunch, dip it back in the egg and once again in the bread crumbs.
For cooking there are a few methods that would work. I cooked them in a little Ready Set Express grill (a Christmas must have on my list to Santa this year!) which is basically a George Foreman grill without the ridges. I cooked them for about 8 or 10 minutes total. You could also bake them at around 350 for probably 25 minutes or until they look nice and crisp and the juice runs clear when you cut into a piece. You could also cook them in a skillet in a little bit of oil, for about 5-7 minutes, turning to get every side nice and brown.
I had it with some Trader Joe’s garlic parmesan fries and salad.