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Curried chicken tenders on white plate.
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Curried Chicken Tenders

Chicken tenders coated in a curry seasoned breading and fried until golden.
Course Main Dishes
Cuisine American
Keyword boneless skinless chicken, chicken breast, chicken fingers, chicken tenderloin, chicken tenders, curry, curry powder, Food, fried, fried chicken, garam masala, Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 Servings

Ingredients

Ingredients:

  • 1 egg
  • 1/4 cup milk
  • 1/2 cup all purpose flour
  • 1/2 cup panko bread crumbs
  • 1 tablespoon curry powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garam masala
  • 1 pound chicken tenders
  • oil for frying

Instructions

  • In one bowl whisk together egg and milk. In a second bowl combine flour, bread crumbs, curry powder, kosher salt and garam masala.
  • One at a time, dip the chicken tenders in the egg and then dredge into the flour/bread crumb mixture to coat completely. Transfer to plate. Allow to sit for 15 minutes.
  • Heat 1/2 inch of oil in a large heavy bottomed skillet over medium-high heat. Once the oil starts to shimmer, sprinkle a little flour into it, if it sizzles the oil is ready. Place the breaded chicken tenders in the oil being careful not to overcrowd the pan. (Note: Depending on the size of your pan you may need to do this in batches.) Fry the chicken tenders until golden brown and cooked through, about 3- 4 minutes per side. Transfer to a paper-towel lined plate. While still hot, sprinkle with a little more kosher salt.
  • Serve.

Notes

As far as a dip goes, I thought these were just fine without it but now that I think about it, they would also be good with a variety of chutneys. Enjoy!