Crispy chicken strips

Coat chicken strips in seasoned flour, dip them in beaten egg, then press into breadcrumbs. Bake on an oiled rack at 220 °C for about 15–20 minutes, turning once; the thickest piece should reach 75 °C in the centre.

Reheat them in an air fryer at 180 °C for about 4–6 minutes, turning halfway, until piping hot throughout. A hot oven works too; avoid the microwave if you want the coating to stay crisp.

Refrigerate leftovers within two hours in a covered container and eat them within three to four days. Reheat only the portion you need, until piping hot throughout.

Serve them with chips, coleslaw or a crisp green salad, plus a dip such as barbecue sauce, honey mustard or garlic mayonnaise. They also work well in a wrap with lettuce and pickles.

Yes: tuck them into a soft roll with lettuce, sliced tomato and mayonnaise, or add pickles and a spicy sauce. For a less soggy sandwich, put the sauce on the bread rather than directly on the hot coating.

The names are often used for similar breaded chicken pieces, but “tenders” can refer to the tenderloin, a narrow muscle beneath the breast. Recipes and takeaway menus do not always use the names consistently.

Some frozen strips are raw and others are already cooked, so do not judge by the golden coating. Follow the packet’s cooking instructions and make sure the centre reaches 75 °C if the product is raw.

A serving of about 100 g provides 20 g of protein. The exact amount you eat depends on the size and number of strips.