These chicken tenders are easy juicy and delicious. A family favorite | natashaskitchen.com

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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:

1. 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.

These chicken tenders are easy juicy and delicious. A family favorite | natashaskitchen.com

2. 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.

These chicken tenders are easy juicy and delicious. A family favorite | natashaskitchen.com

3. 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.

Chicken tenders with pepper being ground onto them

Seasoned chicken tenders on cutting board

Egg Wash:

1. In a medium bowl, whisk together the 2 eggs and 1 Tbsp of mayonnaise.

Two eggs and mayo being whisked together in a bowl

2. 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.

A mixture in a bowl for Otbivni
Milk being added into a mixture for otbivni

Breading:

1. In another medium bowl, mix together the bread crumbs and flour.

A dry mixture being combined in a bowl

Assembly of Chicken Tenders:

1. 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.

Chicken tenders being covered in an egg mixture

2. Next, dip the chicken in bread crumbs until evenly coated. Place on a plate until ready to fry.

Egg washed chicken tenders being dipped into a dry mixture

3. 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.

These chicken tenders are easy juicy and delicious. A family favorite | natashaskitchen.com

Natasha's Kitchen Cookbook

Otbivnaya (Otbivni) Chicken Tenders

5 from 20 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes

Ingredients 

Ingredients for 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:

Instructions

  • Pat dry the chicken with a few paper towels and cover a large cutting board with cellophane.
  • Arrange half of the chicken on the cutting board, spacing evenly. Cover chicken with another layer of cellophane.
  • Beat the chicken with the flat side of a meat mallet. 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 eggs and mayonnaise.
  • Add flour, milk, Mrs. Dash seasoning and salt. Whisk everything together until well blended.

Breading:

  • In another medium bowl, mix together the bread crumbs and flour.

Assembly:

  • 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.
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: (Otbivni) Chicken Tenders
Skill Level: Easy/Medim
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Amy
    January 2, 2024

    I don’t see a serving on this recipe. Do you know what it is?

    Reply

    • NatashasKitchen.com
      January 4, 2024

      Hi Amy! We are working on adding nutrition facts/servings to all the recipes but it’s taking some time to get them all. Thank you for your patience. The number of servings is dependent on how large the chicken tenders are. For this recipe we used about 2 – 2.5 lbs of chicken tenders. A single serving/portion of meat is considered about 3-4 ounces. There are 16 ounces in a pound. I hope that helps.

      Reply

  • Karolina
    December 5, 2023

    Absolutely the most delicious chicken I’ve ever made! I used chicken thighs and it did not disappoint! I was wondering if these are good to freeze? If so what are the heating instructions for it?

    Reply

    • NatashasKitchen.com
      December 5, 2023

      I’m so glad you loved them, Karolina! They can be frozen. Avoid the microwave and use an oven or air fryer to restore the crispness. Heat the oven to 350°F and cook for 10-15 minutes (longer if reheating from frozen) flipping the schnitzels halfway through.

      Reply

  • Rose
    May 2, 2022

    Made this recipe for my grandkids. They gave it the ultimate compliment: “Better than McDonald’s Chicken Nuggets”! Love it!

    Reply

    • NatashasKitchen.com
      May 2, 2022

      That’s great! Thank you for sharing, Rose. So glad they loved it!

      Reply

  • Angelita
    October 2, 2021

    Can i airfry this chicken tender recipe??

    love all your recipes

    Reply

    • Natasha
      October 2, 2021

      Hi Angelita, that should work fine if you spray with cooking spray before air frying. As a general rule of thumb, you can convert from the oven to an air fryer by reducing the heat by 25˚F to 50˚F and reducing the bake time by about half.

      Reply

  • Nataliya
    August 29, 2021

    Thank you, Natasha. That is a good recipe. It’s a keeper.

    Reply

  • Masuda
    August 19, 2020

    Just made these chicken otbivnie for my kids, they loved it. And they are so easy to make. The chicken breast strips were still juicy inside and crispy outside. BIG thanks from our family. This will be on a rotation from now on. 😊

    Reply

    • Natasha's Kitchen
      August 19, 2020

      So fantastic! I’m glad everyone enjoyed this recipe. Thank you for your great feedback.

      Reply

  • CAROLYN
    July 7, 2020

    I THINK YOU ARE THE BEST, GREAT PERSONALITY AND YOUR RECEIPS NEVER FAIL ME!! I GIVE YOU 5 STARS, KEEP IT COMING NATASHA!!!

    Reply

    • Natasha's Kitchen
      July 7, 2020

      Thank you so much for your compliments, we appreciate it!

      Reply

    • Naomi
      February 19, 2021

      Yes she is … I glad and blessed that I found her…. Yes Misses Natasha keep it coming !! 😊

      Reply

  • Faye
    May 12, 2017

    I made this recipe the other day. It was pretty good. Will make again and I am going to rate this 5 stars. However, I was really looking for those Russian/European flavours and did not find them. I wonder if you could suggest some different seasoning? I know for sure my mom didn’t use anything like the Mrs.Dash seasoning, or the italian breadcrumbs for example. I want to say that it was as simple as salt, pepper, and dry mustard? But I am not sure if I am missing anything.
    I remember the flavour of these otbivni being pretty simple.. but ever so good. Let me know if you have an idea of what i’m talking about? Just simple bitochki.

    Reply

    • Natasha
      natashaskitchen
      May 13, 2017

      Hi Faye, thank you for the great review!! I think it would be nice to add a little mustard – that is a great idea!! I will have to try that 🙂

      Reply

  • tina
    August 15, 2016

    Husband and son loved them! Had to make them twice this week per hubby’s request. Thank you for the recipe 🙂

    Reply

    • Natasha
      natashaskitchen
      August 15, 2016

      Tina, thank you for such a nice review and you are welcome 😄.

      Reply

  • Marlene
    January 9, 2016

    These are the best EVER!! My family LOVES them!! As a matter-of-fact, I am making them tonight for dinner! (I make them at least once a week!!! lol!) sooo easy to make and I usually have to double or triple this recipie!!! Thank you so much for sharing!

    Reply

    • Natasha
      natashaskitchen
      January 9, 2016

      Marlene, thank you for such a great review on these and you are very welcome 😀.

      Reply

  • Galina
    October 23, 2015

    Could these be served next day reheated?

    Reply

    • Natasha
      natashaskitchen
      October 24, 2015

      Galina, yes, they taste great next day. You can heat them in the skillet or the oven :).

      Reply

  • Marie
    May 1, 2015

    I made the recipe yesterday,I didn’t have the bread crumb so I decided to make my own.Usually I use another recipe when I want to make “escalope”(French word)but this one was soooo good.My children loved the chicken.Thanks Natasha for this delicious recipe,I will do it again!!!Can we try with fish?

    Reply

    • Natasha
      natashaskitchen
      May 1, 2015

      I’m so happy you enjoyed the recipe! The breading should work just fine for fish also and it would be even easier without having to pound the meat first. Let me know how you like it with fish 🙂

      Reply

  • Maria
    November 24, 2014

    Hi Natasha,
    I want to make it, probably from pork tenderloin. I’m confused about the baking directions – there are two different versions in the comments here. What would work better – 425 or 500 degrees? Should I sprincle more olive oil over the crumbs?
    Thank you!
    Maria

    Reply

    • Natasha
      natashaskitchen
      November 24, 2014

      You could do it either way. I’ve done it both ways. The higher heat would cook them faster, but you could bake them as well at 425 F for 20-25 min, just line a baking sheet with parchment paper. Adding oil over the crumbs (it might be even better to spray them with cooking spray) helps to get the crisp and golden exterior similar to sautéing. I hope you enjoy!

      Reply

  • anya
    June 10, 2014

    Love these! My 2 year old will not eat chicken tenders or chicken nuggets from any restaurant but she will eat these! So thank you 🙂
    by the way, what can you serve these with?

    Reply

    • Natasha
      natashaskitchen
      June 10, 2014

      You are welcome Anya, I’m happy to hear that your 2 year old likes them. My son eats them with ranch, but I love to dip them in honey mustard :).

      Reply

  • Vika
    January 25, 2014

    Very easy and quick that’s also yummy! 😉
    So glad I can always get great recipes from you!!

    Reply

    • Natasha
      natashaskitchen
      January 26, 2014

      That’s wonderful!! I’m so happy you loved the recipe 🙂

      Reply

  • Marina Momotok
    September 7, 2013

    Thank you for this recipe Natasha:) I got the meat ready last night and cooked them this morning for breakfast (Saturday breakfasts are big for us) Ahh they were so good and tender, I can’t belive I didn’t make them before. Definately a keeper:)

    Reply

    • Natasha
      natashaskitchen
      September 7, 2013

      Wooohoo!! That’s music to my ears, I guess I mean to my eyes,… nevermind. You know what I mean. Thank you!! 🙂

      Reply

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