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Adam Liaw's chicken tenders with nugget sauce

Adam Liaw
Adam Liaw

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Chicken tenders with nugget sauce.
Chicken tenders with nugget sauce.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.

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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. 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 LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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