Curried Chicken Tenders

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!

Curried Chicken Tenders Recipe

Serves 2 Prep Time: Cook Time:


  • 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.




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!

Leave a Comment

  • Reply
    July 14, 2018 at 11:13 am

    A great and easy dipping sauce can be made with plain yogurt, a little lime juice (or lemon) , a little curry powder and a pinch of salt.

  • Reply
    October 21, 2010 at 5:23 am

    We try not to eat fried anything. Would these work like your other oven-fried tenders? Love curry so want to give these a try.

    • Reply
      October 21, 2010 at 9:44 pm

      Hi Sandy- You could cook these like you do my Honey Mustard Chicken Tenders. They might not be quite as crispy because flour is used in this recipe. However, the panko bread crumbs should still crisp up nicely in the oven. Hope this helps!

  • Reply
    April 25, 2010 at 4:01 am

    What a creative way to change up chicken!! Looks delicious!

  • Reply
    April 7, 2010 at 11:40 am

    A new twist on an old favorite, can’t wait to try!

  • Reply
    October 2, 2009 at 7:35 am

    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.

  • Reply
    September 27, 2009 at 12:15 pm

    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!!

    • Reply
      September 28, 2009 at 7:51 am

      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! :)

  • Reply
    September 27, 2009 at 11:38 am

    These look incredible!

  • Reply
    September 25, 2009 at 9:41 am

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

  • Reply
    The Little Teochew
    September 25, 2009 at 8:14 am

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

  • Reply
    September 25, 2009 at 7:45 am

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

  • Reply
    September 25, 2009 at 6:34 am

    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!

  • Reply
    Pete Beverley
    September 25, 2009 at 1:22 am

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

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