Filetitos de pollo apanado are Chilean breaded chicken tenders, dipped twice in seasoned egg and breadcrumbs and then fried or baked until golden and crisp. They take 30 minutes of preparation and up to 30 minutes of cooking, and serve 4.
Easy, versatile, and loved by kids and adults alike, they work as a main course with rice or mashed potatoes, as a snack with dipping sauces, or as a filling for sandwiches.
How to Make Breaded Chicken Tenders?
Breaded chicken tenders are made by coating chicken tenderloins in egg seasoned with oregano, garlic powder, salt, and pepper, pressing them into breadcrumbs twice for a thick crust, and frying them in oil at 160°C (320°F) or baking them at 200°C (392°F).
Nutritional Information
Each serving of breaded chicken tenders contains approximately 350 kcal, 22 g of protein, 20 g of total fat (4 g of saturated fat), 95 mg of cholesterol, 30 g of carbohydrates, 3 g of sugars, and 600 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Breaded Chicken Tenders Recipe
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 4
Ingredients
- 12 chicken tenderloins
- 250 g (2½ cups) of breadcrumbs
- 3 eggs
- 1 tablespoon of dried oregano
- 1 teaspoon of garlic powder
- Oil for frying
- Fine salt
- Black pepper
Instructions
- Rinse the chicken tenderloins in cold water, pat them dry with paper towels, and set aside. In a medium bowl or deep plate, combine the eggs, oregano, and garlic powder, season with salt and pepper, and whisk well. Place the breadcrumbs in a second bowl.
- Dip each tenderloin in the egg mixture, coat it with breadcrumbs, and press with your fingers. Dip it again in the egg and coat it once more with breadcrumbs until completely covered.
- To fry them, heat enough oil in a deep fryer or deep pan to about 160°C (320°F). Carefully lower the tenders into the oil and fry for about 3 minutes per side, until golden.
- To bake them, cook the tenders for about 30 minutes in an oven preheated to 200°C (392°F), or until golden, turning them halfway through. Serve right away, warm, on their own as a snack or with white rice or mashed potatoes.
Additional Tips
Watch the oil temperature
Keep the oil at 160°C (320°F). If it is too cold the chicken absorbs too much fat, and if it is too hot the crust browns before the inside is cooked.
Make the crust extra crunchy
Mix a little cornstarch or a handful of crushed corn flakes into the breadcrumbs for a crispier coating.
Freeze them ahead
Bread the tenders, freeze them on a tray spaced apart, and then transfer them to a freezer bag. Cook them straight from frozen, adding a few minutes to the cooking time.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Breadcrumbs | Panko | 1:1 | Lighter, crunchier |
| Breadcrumbs | Crushed corn flakes | 1:1 | Gluten free, sweeter crunch |
| Chicken tenderloins | Thin chicken breast cutlets | 1:1 | Same flavor, larger pieces |
| Dried oregano | Merkén | ½:1 | Smoky, spicy |
Frequently Asked Questions (FAQs)
1. How can I make the coating crispier?
Besides the double coating of egg and breadcrumbs, add a little cornstarch or a handful of crushed corn flakes to the breadcrumbs for extra crunch.
2. Can I bread the chicken and freeze it before cooking?
Yes. Freeze the breaded tenders on a tray, spaced apart, and then store them in a freezer bag. There is no need to thaw them before cooking, just add a few minutes to the cooking time.
3. Which other chicken cuts can I use?
Chicken breast cutlets or boneless thighs work well. The key is a fairly flat, even cut so it cooks through before the outside burns.
4. What sauces go well with breaded chicken tenders?
In Chile they are often served with homemade mayonnaise, garlic sauce, merkén sauce, or honey mustard.
What Are Filetitos de Pollo Apanado?
Filetitos de pollo apanado are small breaded chicken fillets, a staple of Chilean home cooking. Apanado is the Chilean word for breaded, the same technique used for breaded fish and the classic escalopa.
Why Chicken Is a Healthy Choice
Chicken tenderloins come from the breast, a lean cut that is low in saturated fat and rich in protein. Baking instead of frying makes this recipe an even lighter option for a balanced diet.
Did You Know?
The double coating technique, egg, breadcrumbs, egg, and breadcrumbs again, creates a thicker crust that protects the meat from drying out and keeps it juicy inside.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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