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Crumbed Chicken Tenderloins Recipe
Ingredients:
- 500 g chicken tenderloins
- 1 cup breadcrumbs
- 2 units beaten eggs
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup for frying vegetable oil
Instructions:
- Season the chicken tenderloins with salt and pepper.
- Dredge the chicken in flour, then dip in beaten eggs, and coat with breadcrumbs.
- Heat oil in a frying pan over medium heat.
- Fry the chicken tenderloins until golden brown and cooked through, about 5-7 minutes per side.
- Remove and drain on paper towels. Serve hot.
What You Will Need
Read more: Pan-Seared Chicken Tenderloin Recipe
What you will need to make crumbed chicken tenderloins
- Chicken tenderloins: Tender and juicy, these are the star of the dish, providing a succulent base for the crispy coating.
- Breadcrumbs: Adds a crunchy texture, giving the chicken a satisfying bite and golden-brown finish.
- Beaten eggs: Acts as a binding agent, ensuring the breadcrumbs adhere well to the chicken for an even coating.
- Flour: Helps the egg stick to the chicken, creating a smooth surface for the breadcrumbs.
- Vegetable oil: Essential for frying, it ensures the chicken cooks evenly and achieves a crispy exterior.
Tools and Instruments Required
What tools/instruments will be needed to make Crumbed Chicken Tenderloins Recipe
- Frying pan: Essential for cooking the chicken tenderloins evenly, ensuring a crispy exterior and juicy interior.
- Mixing bowls: Needed for organizing flour, beaten eggs, and breadcrumbs separately, making the dredging process smooth.
- Tongs: Useful for flipping the chicken tenderloins in the pan without damaging the breadcrumb coating.
- Paper towels: Important for draining excess oil from the fried chicken, keeping it crispy and less greasy.
Crumbed Chicken Tenderloins Recipe
Delicious crumbed chicken tenderloins, perfect for a quick and easy meal.
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Ingredients:
Main Ingredients
- 500 g Chicken tenderloins
- 1 cup Breadcrumbs
- 2 units Eggs beaten
- 1/2 cup Flour
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 cup Vegetable oil for frying
Instructions:
- 1. Season the chicken tenderloins with salt and pepper.
- 2. Dredge the chicken in flour, then dip in beaten eggs, and coat with breadcrumbs.
- 3. Heat oil in a frying pan over medium heat.
- 4. Fry the chicken tenderloins until golden brown and cooked through, about 5-7 minutes per side.
- 5. Remove and drain on paper towels. Serve hot.
Notes:
Serve with your favorite dipping sauce.
Read more: Air Fried Crumbed Fish Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare chicken tenderloins as per recipe.
- After coating, place them on a baking sheet.
- Cover with plastic wrap.
- Refrigerate for up to 24 hours.
Freezing Instructions
- Lay coated tenderloins on a baking sheet.
- Freeze until solid, about 2 hours.
- Transfer to a freezer-safe bag.
- Label with date.
- Freeze for up to 3 months.
- To cook, thaw in fridge overnight.
- Fry as per recipe.
Did you know that adding a pinch of paprika to the breadcrumbs can give your crumbed chicken tenderloins a subtle smoky flavor? It’s a simple trick that elevates the dish without overpowering it.
Frequently Asked Questions
FAQ:
How do I ensure the chicken is cooked through?
Fry until golden brown and the internal temperature reaches 75°C (165°F).
Can I use panko instead of regular breadcrumbs?
Yes, panko gives a crispier texture.
What oil is best for frying?
Vegetable oil works well due to its high smoke point.
Can I bake instead of frying?
Yes, bake at 200°C (400°F) for 20-25 minutes, flipping halfway.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
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