Crispy Chicken Tenders with Chilli Maple Glaze Recipe

How to make Crispy Chicken Tenders with Chilli Maple Glaze


  1. Prepare the glaze first by placing maple syrup, chilli garlic sauce, vinegar and fish sauce into a small pan and stir over a medium heat for 1 minute or until combined and slightly thickened. Set glaze aside.
  2. Place the flour, salt and garlic salt into a wide, shallow bowl and stir with fork to combine. Place the beaten eggs in another bowl and the panko crumbs in another.
  3. Wash, trim and pat dry the chicken tenderloins with kitchen paper and dip into the seasoned flour. Shake to remove excess flour then dip into the egg. Shake again and place in the panko crumbs, gently tossing to get an even coating. Place on a tray and repeat with all of the chicken.
  4. In a large frying pan, heat the oil to 180°C. Fry the chicken in batches for a few minutes on each side, until cooked through and golden brown.
  5. Place the cooked chicken onto a platter and drizzle with some of the glaze. Top with torn coriander leaves and serve the remaining glaze in a jug.

Tip: If you don’t have panko crumbs you can blitz day-old sourdough bread until rough and use instead.

Optional: For chicken nuggets, try cutting the tenderloins into 3 or 4 pieces before crumbing. You may need more panko crumbs, due to the greater surface area.