Chilli Chicken Tenders

Healthy eating.. How good is this?! Crumbed Chicken Tenders with chippiesss!! Perfect for a yummy weeknight or weekend meal. Paired with some salad or some extra roast veg, you're in for a treat!

Serves: 2-3
400g chicken tenderloins
2 cups of panko bread crumbs
1 tsp cumin
1/2 tsp chilli
2 tsp paprika 
1/2 tsp salt
1/2 tsp cracked black pepper
1/4 tsp turmeric powder
1 tsp garlic powder
2 eggs
1 tbsp. olive oil

2-3 white potatoes, sliced into wedges 
Sprinkle of salt & pepper 
1 tsp dried oregano 


  1. Pre-heat oven to 180 degrees celsius
  2. Coat potato wedges in a sprinkle of salt, pepper and dried oregano and either a splash of olive oil or spray oil. Lay on a lined baking tray and place into the oven for 30 minutes or until tender. 
  3. Meanwhile, whisk eggs in a small bowl
  4. In a seperate mixing bowl, add panko bread crumbs, cumin, paprika, garlic powder, salt, pepper, and turmeric powder. Stir to combine. 
  5. Add the chicken pieces into egg mixture and ensure to coat well. 
  6. Place each chicken piece into bread crumb mix and coat well, ensuring all of the chicken is covered. (If you want more crunch, you can do a double coat! After coating the chicken once, place back in the egg mixture and then again in the breadcrumb!)
  7. Place chicken on a lined baking tray and drizzle olive oil over the top. 
  8. Bake in the oven for 20 minutes or until completely cooked through. 
  9. Serve tenders with the potatoes and  tomato sauce or a delicious Napoletana!