Skip to Content

Hazelnut Crispy Chicken Tenders with Spicy Dipping Sauce

These Baked Hazelnut Crispy Chicken Tenders come bundled with a Spicy Dipping Sauce. The kicker is that they can be munched on just 25 minutes after opening your cupboard.

A baked crispy chicken tender dipped in a sauce against a dark backdrop

Baked Hazelnut Crispy Chicken Tenders with Spicy Dipping Sauce.

These Crispy Chicken Tenders with a Spicy Dipping Sauce are a bit of an unusual recipe on here Krumpli.

Typically I post meal recipes here whereas these grown-up “chicken nuggets” are a bit of a warm supper snack.

Now I don’t use chicken tenders in anything else, they are a bit too small to chop up into a soup, stew or curry. They are also really delicate.

These treats are perfect for a TV night treat or even half time snack!

They make a wonderful warm change from my popcorn obsession.

The coating is proper crispy straight from the oven.

The hazelnuts also add an earthiness that works wonderfully against the spicy, sweet and sour sauce. You should know by now that I love a bit of spice in my food!

Baked Crispy Chicken Tenders on a slate against a dark backdrop

How to Make Crispy Chicken Tenders in the Oven.

Now I am no stranger to deep frying food.

I am particularly fond of deep frying cheese as you can see from this fried goats cheese recipe and this fried camembert recipe.

But that does not mean that I am a slave to the deep fat fryer and I am more than aware that baking is a little healthier.

The key to making these crispy chicken tenders in the oven is temperature. They are cooked at a temperature as high as the oven will go.

The meat of the chicken tender is very ‘tender’ and delicate and cooks very quickly. They will cook in the oven in a little over 15 minutes.

I always advise folk to use a meat thermometer and you are looking for an internal temperature of 72°C or 160°F.

White bowl of sauce with crispy chicken tenders in the background

Chicken Tender Hunting!

We don’t eat these baked chicken tenders often but we do love them.

They are a cheeky product of one of my food buying habits, buying whole chickens.

I rarely if ever buy chicken portions, I  almost always opt to by the whole chicken instead.

I find it offers much better value for money and it only takes nothing more than a little practice to be able to joint a whole chicken in 5 minutes. There is a video below that shows you the technique I use!

No matter what I need I’ll buy the whole chook.

Chop it up and freeze what I am not using immediately of course saving the carcass for making chicken stock too.

The tenders have a special place in the freezer and when I have collected enough then I always make this recipe!

These Baked Hazelnut Crispy Chicken Tenders come bundled with a Spicy Dipping Sauce and can be munched on just 25 minutes after opening your cupboard! A family finger food favourite
Yield: 2 Servings

Hazelnut Crispy Chicken Tenders with Spicy Dipping Sauce

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These Baked Hazelnut Chicken Tenders come bundled with a Spicy Dipping Sauce and can be munched on just 25 minutes after opening your cupboard!

Ingredients

  • 350 g Chicken
  • 75 g Flour
  • Salt and Pepper
  • 2 Eggs
  • 50 g Hazelnuts
  • 50 g Breadcrumbs

For the Sauce.

  • 4 Tbsp Brown Sugar
  • 2 Tbsp Hot Sauce
  • 2 Tbsp Tomato Ketchup
  • 3 Tbsp Red Wine Vinegar
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Dried Celery Leaves
  • 1 Tbsp Worcestershire Sauce

Instructions

  1. Heat your oven to 220°C or 450°F.
  2. Take three large bowls and line them up with the flour, seasoned with salt and pepper and beaten eggs in bowls 1 and 2.
  3. In the third bowl combine the hazelnuts and that breadcrumbs.
  4. Now did the chicken tenders, first into the seasoned flour, then the eggs and finally into the breadcrumb and hazel nut mix.
  5. Put on a baking tray lined with baking parchment and bake for 15-20 minutes.
  6. Whilst your chicken is baking place all of the ingredients for the sauce into a pan and bring to boil and simmer for 5 minutes.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 970Total Fat: 45gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 351mgSodium: 1151mgCarbohydrates: 80gFiber: 5gSugar: 29gProtein: 60g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

This tortellini soup is a hearty main course style soup that is crazy quick to make, a perfect midweek pantry
Previous
Tortellini Soup
Welcome to another retro throwback recipe, Duck a l Orange may hark back to the 70's dinner parties but it still has a relevant place on any dinner table if you ask me!
Next
Duck a l Orange

Aleka

Monday 22nd of January 2018

I would LOVE to try this combination! Looks so interesting! A much needed change from your average chicken tenders! And the sauce just puts it over the edge ;)

Brian Jones

Tuesday 23rd of January 2018

Thanks Aleka.

Jill

Tuesday 28th of November 2017

I've actually never split up a whole chicken. Do you have a tutorial on how to do that? Your recipe sounds delicious!

Brian Jones

Wednesday 29th of November 2017

Strange you should say that Jill, I filmed a video tutorial for this last weekend and am hoping to publish on my FB page Monday (https://www.facebook.com/growitcookiteatit/) lunchtime :D

Helene

Tuesday 28th of November 2017

Wow this sounds like an amazing appetizer? I would really try this out Thanks for such a lovely recipe!

Brian Jones

Wednesday 29th of November 2017

Thanks Helene.

Danielle

Tuesday 28th of November 2017

I never would have thought to use hazlenuts in this - but a great way to add some healthy fats!

Brian Jones

Wednesday 29th of November 2017

I love using nuts in savoury dishes!

Anna

Tuesday 28th of November 2017

They look so crispy! And I love the addition of hazelnuts! Great idea!

Brian Jones

Wednesday 29th of November 2017

Thanks Anna.