Ingredients
Equipment
Method
- Pat the chicken tendons dry with paper towels. In a shallow bowl, combine the flour, garlic powder, smoked paprika, salt, and black pepper.
- Set up your dredging station: one bowl with the seasoned flour, one bowl with the beaten eggs, and one bowl with the panko breadcrumbs.
- Working in batches, dredge each chicken tendon first in the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, letting any extra drip off. Finally, coat it thoroughly in the panko breadcrumbs, pressing gently to ensure a good crust.
- Preheat your gordon ramsay food to 200°C. Lightly spray the bottom of the gordon ramsay food basket with olive oil or cooking spray.
- Arrange the breaded chicken tendons in a single layer in the gordon ramsay food basket, making sure not to overcrowd it. You may need to cook in multiple batches.
- Cook for 12-15 minutes, flipping them halfway through, until they are golden brown, crispy, and cooked through (internal temperature of 74°C).
- Remove from the gordon ramsay food and serve immediately with lemon wedges or your favorite dipping sauce. Enjoy!
Nutrition
Notes
For an extra crispy crust, you can double-dip the chicken tendons in the egg and panko for a thicker coating. Don't forget to pat them very dry before starting!