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Homemade Otbivnaya (Otbivni) Chicken Tenders photo
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Otbivnaya (Otbivni) Chicken Tenders

Crispy, pan-fried chicken tenders breaded in seasoned crumbs for a quick and satisfying meal.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Servings: 4 servings

Ingredients

  • 2 - 2.5 lb boneless skinless chicken tenders
  • salt and pepper to taste
  • canola oil for sautéing, about 1/4" depth in skillet
  • 2 large whole eggs
  • 1 Tbsp mayonnaise
  • 1 Tbsp all-purpose flour for egg mixture
  • 3 Tbsp milk
  • 1/2 tsp Mrs. Dash seasoning
  • 1/8 tsp salt for egg mixture
  • 2 cups Italian bread crumbs brand as desired
  • 3 Tbsp all-purpose flour for breading mixture

Instructions

  • Pat the chicken tenders dry with paper towels. Place a large cutting board on the counter and cover it with plastic wrap or cellophane.
  • Arrange half of the tenders on the covered board spaced evenly and cover them with another layer of plastic wrap.
  • Use the flat side of a meat mallet to gently pound the chicken to about 1/4"–1/3" thickness; do not over-beat so the meat stays intact.
  • Remove the top plastic layer, lightly season the pounded tenders with salt and pepper, then repeat the flattening process with the remaining tenders.
  • In a medium bowl, whisk together the eggs and mayonnaise until smooth. Add 1 Tbsp flour, milk, Mrs. Dash, and 1/8 tsp salt and whisk until blended to make the egg wash.
  • In a second medium bowl, combine the 2 cups Italian bread crumbs with 3 Tbsp flour and mix well to make the breading.
  • Pour canola oil into a large heavy-bottomed skillet to a depth of about 1/4" and heat over medium-high until shimmering; the oil should sizzle when a breadcrumb is added.
  • Working in batches, dip each chicken tender first into the egg wash, coating both sides, then press into the bread crumb mixture until evenly coated. Place coated tenders on a plate while you heat the oil.
  • Fry about 3–4 tenders at a time without crowding the pan. Cook approximately 4 minutes per side, until golden brown and cooked through (no longer pink in center).
  • Transfer cooked tenders to a paper towel-lined plate to drain briefly before serving.

Equipment

  • Large Cutting Board
  • plastic wrap or cellophane
  • meat mallet (flat side)
  • 2 medium bowls
  • Large Heavy-Bottomed Skillet
  • Tongs or fork
  • Paper Towels

Notes

  • Do not over-beat the chicken to avoid tearing the meat.
  • Maintain medium-high heat so the crust browns without absorbing too much oil.
  • Work in batches to prevent crowding the skillet.
  • Use paper towels to drain excess oil after frying.