Couscous-crusted chicken tenders

A grey bowl filled with fried chicken strips with a red barbecue sauce on the side

Try these crispy chicken pieces, then check out our buttermilk fried chicken, fried chicken sandwich, Korean fried chicken and more fried chicken recipes.

  • 187
  • Total time 30 minutes
  • Difficulty Easy


  • plain flour 50g
  • smoked paprika 1 tbsp
  • eggs 2, beaten
  • panko breadcrumbs 50g
  • couscous 50g
  • chicken mini fillets 500g
  • vegetable oil, for deep-frying
  • barbecue sauce, to serve (optional)


  • Step 1

    Put the flour onto a plate, add the paprika and plenty of seasoning, and mix well. Put the eggs in a shallow bowl and the breadcrumbs and couscous into another, mixing together well.

    Step 2

    Toss the chicken fillets first in the flour mixture, shaking to remove the excess, then dip into the eggs and finally into the couscous mixture, patting to thickly coat the chicken.

    Step 3

    Fill a pan no more than a third full with oil and heat to 180C, or until a cube of bread browns in 30 seconds.

    Step 4

    Fry the chicken in batches for 3-4 minutes, flipping halfway, until golden, crisp and cooked through. Drain on kitchen paper and season with sea salt flakes. Serve with barbecue sauce, or your sauce of choice, for dipping.

Nutritional data

  • kcals 721
  • fat 21.1g
  • saturates 2g
  • carbs 55.7g
  • sugars 1.6g
  • fibre 4.2g
  • protein 75.1g
  • salt 0.9g

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