Adam Liaw's chicken tenders with nugget sauce

Name: Adam Liaw's chicken tenders with nugget sauce
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 2 tbsp vegetable oil; 2 cups panko breadcrumbs; 1 egg; 2 tbsp mayonnaise; 2 tbsp plain flour; 1 tsp paprika; ½ tsp mild curry powder; ½ tsp salt; 500g chicken tenderloins

Adam Liaw

Updated May 16, 2022, first published May 16, 2022

Chicken tenders with nugget sauce.William Meppem

easyTime:< 30 minsServes:4

Frying the breadcrumbs before coating gives these oven-baked chicken tenders a deep-fried taste without the oil and mess. You can also air-fry these if you prefer.

Ingredients

2 tbsp vegetable oil
2 cups panko breadcrumbs
1 egg
2 tbsp mayonnaise
2 tbsp plain flour
1 tsp paprika
½ tsp mild curry powder
½ tsp salt
500g chicken tenderloins

Smoky barbecue nugget sauce

½ cup tomato sauce
1 tbsp Worcestershire sauce
1 tbsp honey
1 tbsp malt vinegar
1 tbsp American mustard
1 tsp smoked paprika

Method

1. Heat your oven to 200C fan-forced (220C conventional). Heat a small frypan over medium heat and add the oil. Toast the breadcrumbs for about 3 minutes until lightly golden and transfer to a plate or tray.
2. Combine the egg, mayonnaise, flour, paprika, curry powder and salt and mix to form a thick batter. Coat the chicken tenderloins in the batter and dredge in the breadcrumbs. Shake off any excess and place the chicken on a wire rack or baking tray lined with baking paper. Bake for 15 minutes, turning once. Serve with the dipping sauce.
Adam's tip Curry powder is a great all-purpose seasoning. Using just a little can add a great depth of flavour without giving a dish a heavily spiced "curry" flavour.
Also try Adam Liaw's best butter vegetables