I’ve always liked trying new things in the kitchen, and this recipe shows that! It’s like regular chicken tenders, but with a cool twist. They have a special, earthy taste that’s really yummy.
These are great for a fast dinner, a fun snack for friends, or even for lunch.
What’s so cool about them? It’s the green tea flavor! It’s not too strong, but it makes them different from normal chicken tenders.
Recipe Overview
This recipe is for crispy chicken tenders that taste like matcha, a type of green tea. The green tea powder gives the chicken a tasty, savory flavor.
It’s easy to make and it’s both something you know and something new.
They’re like your favorite chicken tenders, but fancier.
These tenders are awesome with different sauces. I like sweet chili sauce, but honey mustard or spicy mayo would also be good.
You can also eat them with salad, in a wrap, or with rice and veggies.
Ingredients for Matcha Green Tea Chicken Tenders
- 1.5 pounds of chicken breast (without bones or skin), cut into strips
- 1 cup of regular flour
- 2 big eggs, mixed up
- 1 cup of panko bread crumbs (they make things extra crispy!)
- 2 tablespoons of matcha powder (the kind for cooking)
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- Vegetable or canola oil, for cooking
If you need to, you can use gluten-free flour instead of regular flour. Just make sure you can use the same amount.
Panko bread crumbs are best for a crispy outside, but normal bread crumbs will also work.
Culinary-grade matcha is made for cooking. You can find it at the store or online.
You can change the spices if you want. Add a little cayenne pepper if you like spicy food.
Step-by-Step Instructions
- First, get the chicken ready. Use paper towels to dry the chicken strips. This makes the flour and breading stick better.
- Now, make a breading station with three shallow plates. Put flour in the first one. Put the mixed eggs in the second one. In the third, mix panko, matcha powder, garlic powder, onion powder, salt, and pepper. Mix it really well.
- Take a chicken strip and cover it in flour. Shake off any extra.
- Next, dip the chicken in the egg. Let any extra egg fall off.
- Then, cover the chicken in the panko and matcha mix. Press gently so it sticks. Make sure it’s all covered.
- Do this with all the chicken strips.
- Now, it’s time to cook! Heat about 1/2 inch of oil in a big pan on medium-high heat. The oil is ready when a bread crumb sizzles right away.
- Carefully put the chicken in the hot oil. Don’t put too many in at once. You might need to cook them in groups.
- Fry the chicken for about 3-4 minutes on each side. They should be golden brown and cooked all the way. The inside should be 165°F (74°C). Use a meat thermometer to check.
- When they’re done, take the chicken out and put it on a plate with paper towels. This gets rid of extra oil.
Variations & Tips
- To bake them, heat your oven to 400°F (200°C). Put the chicken on a baking sheet with parchment paper. Bake for 20-25 minutes, flipping halfway. They’re done when they’re crispy and cooked.
- You can make these ahead of time. Bread the chicken and keep it in the fridge for up to 24 hours before cooking.
- You can keep leftover chicken in a sealed container in the fridge for up to 3 days.
- To reheat, use an oven or air fryer to make them crispy again. Heat at 350°F (175°C) until warm.
- Try different sauces like sweet and sour, teriyaki, or lemon-herb aioli.
Key Details for Matcha Green Tea Chicken Tenders
- Prep time: 20 minutes (how long it takes to get everything ready)
- Cook time: 15 minutes (how long it takes to cook)
- Total time: 35 minutes
- Servings: 4-6 people
- Things you’ll need: Three shallow plates, a large pan, paper towels
FAQ
Can I use chicken thighs?
Yes! Chicken thighs work great, and they’re usually juicier. Just cook them a little longer.
Can I make these without gluten?
Yes! Use gluten-free flour instead of regular flour. Use the same amount. You can also find gluten-free panko.
How do I know if the oil is hot enough?
Drop a small bread crumb in the oil. If it sizzles, it’s ready. If not, wait a little longer.
What if I don’t have a meat thermometer?
A thermometer is best, but you can also cut into a tender. The juice should be clear, and the meat shouldn’t be pink.
Can I freeze these?
Yes! After cooking, let them cool. Then, put them on a baking sheet and freeze until solid. Put them in a freezer bag or container. They’ll last for up to 2 months.
My breading isn’t staying on. What should I do?
Make sure the chicken is dry before you bread it. This helps the flour stick, which helps the egg and bread crumbs stick. Also, press the bread crumbs onto the chicken.
Matcha Green Tea Chicken Tenders
Ingredients
- 1.5 pounds chicken breast boneless, skinless, cut into strips
- 1 cup all-purpose flour or gluten-free
- 2 large eggs beaten
- 1 cup panko bread crumbs or regular
- 2 tablespoons culinary-grade matcha powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable or canola oil for frying
Instructions
- Pat chicken strips dry with paper towels.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs, matcha powder, garlic powder, onion powder, salt, and pepper mixed together.
- Dredge each chicken strip in flour, shaking off excess.
- Dip floured chicken in beaten egg, letting excess drip off.
- Coat chicken in the panko mixture, pressing gently to adhere.
- Heat about 1/2 inch of oil in a large pan over medium-high heat until a bread crumb sizzles immediately when dropped in.
- Carefully place chicken strips in hot oil in batches, avoiding overcrowding the pan.
- Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Remove chicken tenders and place on a plate lined with paper towels to drain excess oil.
