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Curry Chicken Tenders

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.