Recipe for Curried Chicken Tenders at Life's Ambrosia

While at the grocery store earlier this week I noticed they were having a sale on chicken tenders so, not really knowing what I was going to do with them but thinking I could figure something out, I picked some up. When it came time to make them, I still wasn’t entirely sure what I wanted to do so I began scouring my spices and noticed the curry peaking out at me. I knew I didn’t really have the time to make Chicken Curry, but once I got the idea of curry in my head I couldn’t get it out. Finally, I thought that if I seasoned the flour just right I could get the curry flavor but in a crispy chicken finger form. Thus these curried chicken tenders were born.

I was talking to my mom recently about fried chicken and she told me about a little trick she had tried where she breaded the chicken in the flour and let it sit for a little while before frying it. She mentioned that the flour seemed to stick a bit better the longer you let it sit. I figured these chicken tenders would be the perfect chance to experiment and decided to give it a try. First, I dipped them in the egg/milk wash, then the curry/flour/bread crumb mixture and let them sit for about 15 minutes. When it came time to fry them I noticed that I didn’t loose nearly as much flour as I usually do. Thanks for the tip mom!

Serves 2

You will need:

1 egg
1/4 cup milk
1/2 cup all purpose flour
1/2 cup panko bread crumbs
1 tablespoon curry powder
1 teaspoon kosher salt
1/2 teaspoon garam masala
1 pound chicken tenders
oil for frying

In one bowl whisk together egg and milk. In a second bowl combine flour, bread crumbs, curry powder, kosher salt and garam masala.
One at a time, dip the chicken tenders in the egg and then dredge into the flour/bread crumb mixture to coat completely. Transfer to plate. Allow to sit for 15 minutes.
Heat 1/2 inch of oil in a large heavy bottomed skillet over medium-high heat. Once the oil starts to shimmer, sprinkle a little flour into it, if it sizzles the oil is ready. Place the breaded chicken tenders in the oil being careful not to overcrowd the pan. (Note: Depending on the size of your pan you may need to do this in batches.) Fry the chicken tenders until golden brown and cooked through, about 3- 4 minutes per side. Transfer to a paper-towel lined plate. While still hot, sprinkle with a little more kosher salt.
Serve.

As far as a dip goes, I thought these were just fine without it but now that I think about it, they would also be good with a variety of chutneys.

Enjoy!

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Responses to "Curried Chicken Tenders"

“
These sound absolutely gorgeous, and winging their way into my collection! I’ll be sure to report back on how they turn out!
”

- Pete Beverley

“
Thank you for the tip as well. I’ll let the chicken sit for 15 minutes next time before frying. The chicken tenders look delish!
”

- noobcook

“
Homemade chicken fingers are so good. I like how you seasoned yours.
Ann
”

- Ann

“
Oh, this is such a fantastic idea! And the photos are proof that it works. Wonderful!
”

- The Little Teochew

“
OMG curry chicken fingers! How creative! Yes they would be awesome with some mango chutney!
”

- Cookie

“
These look incredible!
”

- Diane

“
I am wanting to make these for 4..would you then bump up both the curry and the garam masala or leave as is? Bsically I dont want a too over powering taste since I have two young-ish kids. Thanks, these look great!!
”

- Sonya

“
Hey Sonya, since you don’t want too overpowering of a taste, I would bump the curry up by about a teaspoon or so just so you can still have a little bit of the curry flavor. I would keep the garam masala the same simply because it does add some spiciness to the dish. I hope you and you kids enjoy them! :)
”

- Deseree

“
Nice idea to spice up the tenders. You know, being an Indian, I have never bought curry powder, becoz nothing like that really exist in India:-) There are a hundred of different spice mixes & powders.. mostly made at home, but nothing called “Curry” powder! I need to buy it once, just to see what it tastes like.
”

- Soma