I first started making these tenders at my cooking workshops but the soon became a favourite in our house. These oaty chicken tenders are everything you'd want from a chicken tender. They are crispy on the outside and tender on the inside, except without the highly processed ingredients you find in the shop-bought variety. They are free of trans fats, gluten, wheat and if you leave out the cheese they're also dairy-free. This batter can also be used to coat fish, such as salmon and cod.
● 4 chicken breasts
● 75g seasoned ground oats
● 25g grated parmesan cheese
● 2 tbsp oil
● 4 sprigs of fresh parsley, finely chopped
● 2 tbsp dried mixed herbs
● 1 tbsp garlic powder
● 1 tsp chili flakes
● 1 tsp cayenne pepper
● 1 egg
● Salt & pepper
1. Preheat oven to 180°C. Line a baking sheet with parchment paper.
2. Using a blender or NutriBullet, blitz half of the oats and grated parmesan until they form a rough flour, then add to a medium sized bowl. Add the remaining oats, the chopped parsley, dried herbs, spices, salt and pepper. Leave to one side.
2. Using a blender or NutriBullet, blitz half of the oats and grated parmesan until they form a rough flour, then add to a medium-sized bowl. Add the remaining oats, the chopped parsley, dried herbs, spices, salt, and pepper. Leave to one side.
cover with a sheet of parchment paper or cling film. Using a rolling pin, pound
cover it on all sides (using your non-eggy hand), then place it onto the hoteach breast into 4-5 lengthways strips (against the grain). Season the chicken with salt and
4. In a shallow bowl, beat the egg, then add salt and pepper.
5. Once the chicken is seasoned and the oaty coating is prepared, it’s time to
heat up a frying pan and add 2 tbsp of oil.
6. Firstly, dip the chicken into the egg, then lay it flat in the oat mixture and
cover it on all sides (using your non eggy hand), then place it onto the hot
frying pan. Do this will all the chicken.
7. Once the chicken starts to turn golden brown, add it to the baking tray and
bake for a further 8-10 minutes.