Chicken Tenders with Tartare Sauce

Chicken Tenders with Tartare Sauce


For the chicken tenders:

  • ½ kg Healthy Options All-Natural Chicken Breast, deboned
  • 3 Tbsp Lakewood Lemon Juice
  • 6 Tbsp Cadia Extra Virgin Olive Oil
  • 1 cup Bob’s Red Mill all-purpose flour
  • 1 ½ Tbsp Simply Organic Cumin
  • 3 pcs Healthy Options All-Natural Eggs, beaten
  • Spectrum Canola oil for deep frying

For the tartare sauce:

  • 2 pcs Healthy Options All-Natural Eggs, hard boiled
  • 1 cup Cadia Organic Mayonnaise
  • 2 cups Energ Organic Bread Crumbs
  • 1 Tbsp Parsley, chopped
  • 1 ½ tsp Pereg Paprika
  • Sea Salt and Pepper to taste
  • 3 pcs Lemon wedges for garnish


  1. Cut chicken breast into 1 inch strips. Season and marinate with lemon juice and olive oil for at least 1 hour.
  2. Dredge chicken in flour seasoned with cumin, then dip in beaten eggs, then roll in the bread crumbs.
  3. Deep dry breaded chicken in canola oil heated to 160 °C/320 °F until golden brown.
  4. For the tartare sauce, combine organic mayonnaise, hard boiled eggs, parsley and paprika together in a bowl. Season with salt and pepper.
  5. Serve chicken with lemon wedges and tartare sauce on the side.
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