Spiced Crispy Chicken Tenders with Garlic Dip

COOK IT AT HOME

Spiced Crispy Chicken Tenders with Garlic Dip

Chicken tenders are small enough to cook quickly, but an even coating and a thermometer make their finish more reliable. This home version seasons the chicken with cumin, coriander, and paprika, then uses a crisp breadcrumb crust. It is inspired by the menu’s seasoned chicken and garlic-sauce pairing rather than presented as the restaurant’s own formula. The batch makes a shareable appetizer or a simple family meal.

Makes

4 servings; about 12 tenders

Prep

25 minutes

Cook

18 minutes

Additional time

Marinate for 30 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1 1/2 pounds/680 g chicken tenderloins
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 3 tablespoons olive oil
• 1/2 cup prepared refrigerated toum garlic sauce

Step-by-step method

1. Mix yogurt, lemon juice, cumin, paprika, coriander, salt, and pepper in a bowl. Add chicken and turn until coated. Cover and marinate for 30 minutes in the refrigerator at 40°F or below. Do not rinse raw chicken.
2. Heat the oven to 425°F/220°C. Line a rimmed baking sheet with parchment. Put flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with olive oil in a third.
3. Lift each tender from the marinade and let excess drip away. Coat lightly with flour, dip in egg, and press into crumbs. Place on the tray with space between pieces. Discard marinade and breading ingredients that touched raw chicken.
4. Bake for 15–18 minutes, turning after 10 minutes, until golden and the thickest part of each large tender reaches 165°F. Size affects timing; do not use the crumb color alone to judge doneness.
5. Rest for 3 minutes. Divide the garlic sauce into small bowls and serve with the hot tenders. Keep unused dip refrigerated rather than placing the whole container on the table.

Helpful tips & substitutions

• If using chicken breast, cut lengthwise into even strips about 3/4 inch thick. Uneven chunks leave thin pieces dry while thick pieces finish.
• For a hotter batch, add 1/4 teaspoon cayenne to the marinade. Prepared hot sauce can be served separately so diners control the heat.

Storage & make-ahead

Refrigerate cooked chicken and dip separately at 40°F or below within 2 hours. Use chicken within 3 days and reheat to 165°F in the oven. Follow the dip label’s storage instructions.

How to serve it

Add cucumber salad and rice for a meal, or serve a smaller portion as part of a hot mezze table.