Adam Liaw's chicken tenders with nugget sauce
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
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaws-chicken-tenders-with-nugget-sauce-20220516-h23sht.html