Go Back
+ servings
Curried chicken tenders on white plate.

Curried Chicken Tenders

Chicken tenders coated in a curry seasoned breading and fried until golden.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Dishes
Cuisine American
Servings 2 Servings



  • 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!
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: boneless skinless chicken, chicken breast, chicken fingers, chicken tenderloin, chicken tenders, curry, curry powder, Food, fried, fried chicken, garam masala, Recipe