Chicken Tenders With Smoked Paprika Aioli

Panko breadcrumbs are a great product, I use them in meatballs, for coating seafood or as with this chicken tenders.

These are great to have as an easy dinner, to take to a party or a picnic. When my kids were younger they loved them. Chances are they still would if I made them.

Double coating the tenders is the key with this as it gives a great crispy finish.

Chicken Tenders With Smoked Paprika Aioli, serves 6-12, depending on the occasion, total time 30 mins

Ingredients: Chicken Tenders With Smocked Paprika Aioli

4 large eggs

1/4 cup milk

Salt & pepper

24 chicken tenders or 5 breasts, each sliced into 5 strips

oil for frying

Whisk the eggs and milk together. Season with the salt and pepper and stir to combine.

Dip the tenders one at a time in the egg mix then roll in the panko crumbs until well coated. Repeat this step ensuring the tenders are evenly coated. Place on a sheet of baking paper.

Heat a little oil in a pan and brown the tenders on all sides then drain on paper towels. This will need to be done in a few batches so that the oil maintains its heat.

Place all the tenders onto a preheated baking tray and finish off in a preheated oven set at 180 0c for approximately 10 minutes until thoroughly cooked.

Smoked paprika aioli

4 large egg yolks

2 cloves garlic, crushed and thinly diced

1 1/2 tspn smoked paprika

1 1/2 cups olive oil

salt & pepper

Place the egg yolks, garlic and paprika into a food processor and blend until smooth. Very slowly drip the olive oil into the machine while running on a low speed until thick and creamy. Be very careful with doing this otherwise it will split. Season to taste and store in the refrigerator in a airtight until required.

Note: Depending upon the size of the tenders you may have to adjust the the amounts of egg yolk, milk and panko crumbs.

Recently I purchased an Air Fryer and a number of dishes that previously would have deep-fried I now cook in it. So much easier and so much less mess.