Indian Spiced Chicken Tenders
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Chicken tenders makes an ideal appetizer for a dinner party or game night. Mostly, the chicken tenders are just chicken fillets rolled in flour, egg and breadcrumbs. I always try to bring some innovative way to cook traditional recipes. Here, I present a fusion recipe of chicken tenders with Indian flavors. The meat was cooked in Indian spices and then applied the American way of cooking the tenders (for the coating). This fusion recipe worked wonders in my family and is a regular in my list of to-do's.
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Ingredients
- 10 chicken tenderloins/thin fillets
- 1 cup seasoned flour
- 2-3 egg
- Salt and pepper to taste
- Panko breadcrumbs coarse breadcrumbs lightly toasted
- Oil for deep frying
- For seasoned flour— 1 cup plain flour
- 1 teaspoon onion powder
- 1 teaspoon dried basil leaves
- Salt and pepper to taste
- For chicken masala— 3 tbsp oil
- 1 tablespoon Ginger garlic paste
- 1 teaspoon red chili garlic paste Sambal Olek
- 2 teaspoon red chili powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon fennel seed powder
- 1/2 teaspoon curry leaves powder
- 1 teaspoon kasoori methi powder dried fenugreek leaves
- Salt
- Masala mayonnaise dressing— Leftover masala
- 3-4 teaspoon mayonnaise
- 3 teaspoon cream cheese
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Instructions
- Combine all the above ingredients except oil and curry leaves. Add little water to make a thick paste.
- Heat oil in a large pan. Add curry leaves and fry them till crisp. Remove them on an absorbent paper to drain excess oil.
- In the same oil, add the prepared paste and stir fry till oil separates and raw smell of ginger-garlic paste disappears.
- Add chicken pieces and stir them well to coat with masala. Cover and let chicken cook till tender. Flip them once in between cooking time. Switch off gas and cool down thoroughly.
- For making the chicken tenders— Beat eggs and season with salt and pepper as per taste.
- Crush the fried curry leaves till powdered and add to the eggs.
- Dredge the chicken coated with masala in the prepared seasoned flour. Shake off excess flour.
- Dip the chicken in egg mixture and coat it well. Roll the chicken in breadcrumbs.
- Heat a deep thick bottomed pot with enough oil for deep frying. Fry the chicken till golden in color. Remove to an absorbent paper to drain excess oil. Serve with masala mayonnaise dressing.
- To make the dressing--Combine cream cheese and mayonnaise till smooth. Add the masala and whisk till it’s a homogenous dressing.
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