arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Herbed Chicken Tenders

Written By 106505038 31 Dec 2013

Stuck for ideas for party food this season? Chicken tenders are so easy to make and the options are practically endless for flavour combinations.

I actually make these as a weeknight meal for my son. Served with rice and vegetables is a great way to feed growing boys.

Serve with Dill Mayo. Recipe here.


500 g chicken tenders
1 large free range egg
¾ c panko crumbs
1 tbsp italian parsley, finely chopped
½ tbsp thyme, finely chopped
Sea salt and ground pepper

Lightly whisk egg and season.
In a small bowl combine panko, herbs, salt and pepper.
Dip the tenders in egg, then in the crumb. Set aside on baking paper until ready to cook.

Heat oil in a large fry pan.
Over a low-medium heat cook the tenders until golden and crisp. Roughly 4-5 minutes on each side.

Serve. Enjoy!

Leave a comment

Comments have to be approved before showing up