Adam Liaw's chicken tenders with nugget sauce

Adam Liaw
Chicken tenders with nugget sauce.
Chicken tenders with nugget sauce. Photo: William Meppem

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.


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


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