Comments on: Truly Crispy Oven Baked Chicken Tenders

By: gail livingstone

gail livingstone — Wed, 02 Aug 2023 01:28:36 +0000

In reply to Kim Spalding. You could try an egg free mayo. I have done this. Is he allergic to egg whites and yolks? If not, could try just the one he is not allergic to. good luck

By: E.Macapagal

E.Macapagal — Thu, 06 Jul 2023 22:59:00 +0000

I love your technique of browning the crumbs first before coating and the batter with egg mixed in. No mess at all and saves time! I just doubled the salt in the batter so I won’t need to add after crumbing. Also didn’t have oil spray so I just mixed in the oil (a bit more amount) with the crumbs and won’t need to spray after crumbling. Works well too!

By: LucreziaBorgia

LucreziaBorgia — Wed, 21 Jun 2023 11:03:42 +0000

Couldn’t believe they were so crunchy without being deep-fried! I used your Tachin Yoghurt Sauce for dipping… Deeelish! 😘

By: NH

NH — Fri, 16 Jun 2023 01:51:27 +0000

I love this recipe! I use the version printed in your amazing cookbook, and in fact will be making it tonight for dinner as chicken tenderloins were on special!

To make it gluten free, we use either gluten free panko breadcrumbs or the largest looking gluten free crumbs available. I also replace the flour with gluten free plain flour, and add a splash of milk if the batter looks too thick/dry. However, that isn’t usually a problem as we use the largest size eggs in our house and that adds a fair amount of moisture back.