Crumbed Chicken Tenderloins Recipe

5 from 1 vote

Forget the frozen variety, make your own succulent chicken tenderloins in a golden, crispy crust.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main Course

Cuisine: American, Australian, Western

Servings: servings

Calories: 322kcal

Cut chicken tenderloins in half lengthways and gently flatten each piece a little with a meat tenderiser.
Place flour in a bowl, lightly beaten egg and milk in another bowl and the breadcrumbs, paprika, onion powder and salt in another bowl.
Coat each piece of chicken in the flour, dip in the egg/milk mix and then coat in the breadcrumb mixture.
Shallow or deep fry in oil until golden and cooked through.
Serve with lemon wedges and a dipping sauce.

To get perfectly cooked and golden chicken:

- heat the oil to around 175°C (350°F) before adding the chicken and adjust heat controls to maintain a consistent temperature throughout the frying process (you should see gentle and consistent bubbling around the chicken pieces at this temperature)

- place the cooked chicken tenderloins on a wire rack or a plate lined with paper towels to drain excess oil

- if shallow frying, allow the chicken to cook on one side until it develops a golden brown crust before flipping over.

Serve immediately with lemon wedges and a dipping sauce.