Crispy chicken tenders with tangy mayonnaise
- Marinate the chicken strips in yogurt for 2 hours.
- Prepare 3 bowls. Put the flour in the first bowl, the eggs in the second bowl, and a mixture of regular and Panko breadcrumbs in the third.
- Dip the chicken strips in the flour. Cover them well, but shake off any excess flour. Next, dip the strips in the eggs, followed by the breadcrumbs.
- Heat the frying oil in a frying pan and cook both sides of the strips for 3 to 4 minutes. Set the strips aside on a plate with some paper towel.
- For the mayo:
Mix the egg yolk and 1 large spoonful of mustard in a large bowl.
Drizzle in the grapeseed or peanut oil while whisking the egg yolk and mustard.
Season as needed. Add 2 tablespoons of lukewarm yuzu juice and the pulp of the passion fruit.
16 chicken strips
1 sachet of Japanese "Panko" breadcrumbs
100 g (3/4 cup) flour
100 g (3.5 oz) breadcrumbs
1 egg yolk
1 large spoonful of mustard
25 cl (1 cup) grapeseed or peanut oil
2 spoonfuls of yuzu juice
1 passion fruit
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
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