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Crispy Chicken Tenderloins
Ingredients
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500 g raw chicken tenderloins
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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1 egg
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½ cup flour
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1 cup breadcrumbs
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1–2 tbsp cooking oil
Method
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Pat the chicken dry with paper towels.
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Season with salt, pepper, paprika, garlic powder, and onion powder.
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Set up three bowls: flour, beaten egg, and breadcrumbs.
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Coat each tenderloin in flour → egg → breadcrumbs.
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Heat a little oil in a skillet over medium heat.
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Cook the tenderloins for about 3–5 minutes per side, depending on thickness.
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Check the thickest piece with a food thermometer: chicken should reach 74°C / 165°F internally.
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Rest for a couple of minutes and serve with salad, vegetables, or a dipping sauce.
For a lower-calorie version, bake or air-fry them instead of pan-frying.
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