This post may contain affiliate links. Read my disclosure policy. Tenderized chicken tenders. Yumm! Otbivnaya is a Russian tenderized steak. Otbivni is what we Ukrainians call them. This recipe comes from my Mama-in-law who is very talented in the kitchen. You can also use chicken breast, pork, or steak, but the tenderizing/ hammering process is streamlined when you use chicken tenders. Wam Bam and it’s done! Plus you never really have to trim fat when using tenders. Hope you and your family enjoy the recipe.
Ingredients for the Chicken Tenders:
2 – 2.5 lbs boneless, skinless chicken tenders Salt and Pepper Canola Oil for sauteing
Egg Wash:
2 large whole eggs 1 Tbsp mayonnaise 1 Tbsp all-purpose flour 3 Tbsp milk 1/2 tsp Mrs. Dash seasoning 1/8 tsp salt
Breading:
2 cups Italian Style Bread Crumbs “Progresso” brand 3 Tbsp flour
How to Make Chicken Otbivni:
Pat dry the tenders with a few paper towels and cover a large cutting board with cellophane. Arrange half of them on the cutting board, spacing evenly. Cover tenders with another layer of cellophane.
Beat tenders with the flat side of a meat mallet (you may want to use the poky side if you are using chicken breast or pork since they are considerably more difficult to tenderize). Chicken should be about 1/4″ to 1/3″ thick. Don’t beat the chicken so much that it’s falling apart.
Remove the top layer of cellophane (keep it for the next round) and lightly sprinkle chicken with salt and pepper. Repeat with the rest of the chicken.
Egg Wash:
In a medium bowl, whisk together the 2 eggs and 1 Tbsp of mayonnaise.
Add 1 Tbsp all-purpose flour, 3 Tbsp milk, 1/2 tsp Mrs. Dash seasoning and 1/8 tsp salt. Whisk everything together until well blended.
Breading:
- In another medium bowl, mix together the bread crumbs and flour.
Assembly of Chicken Tenders:
Using a large, heavy-bottomed skillet over medium/high heat, add canola oil to a depth of 1/4″. Dip both sides of the chicken in the egg wash.
Next, dip the chicken in bread crumbs until evenly coated. Place on a plate until ready to fry.
Once the oil is hot (the chicken should sizzle when you put it in), place about 4 chicken tenders in at a time (don’t crowd the pan). Saute about 4 minutes per side until golden brown and cooked through. Place on paper towels to cool.
