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Otbivnaya (Otbivni) Chicken Tenders

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.

Egg Wash:

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

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.


Breading:

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

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.

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

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

Otbivnaya (Otbivni) Chicken Tenders

5 from 8 votes
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
These chicken tenders are easy juicy and delicious. A family favorite | natashaskitchen.com
Author: Natasha of NatashasKitchen.com

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:

  • 2 cups
  • Italian Style Bread Crumbs "Progresso"
  • brand
  • 3 Tbsp flour

Instructions

  1. Pat dry the chicken with a few paper towels and cover a large cutting board with cellophane.
  2. Arrange half of the chicken on the cutting board, spacing evenly. Cover chicken with another layer of cellophane.
  3. 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.
  4. Remove the top layer of cellophane (keep it for the next round) and lightly sprinkle chicken with salt and pepper.
  5. Repeat with the rest of the chicken.

Egg Wash:

  1. In a medium bowl, whisk together the eggs and mayonnaise.
  2. Add flour, milk, Mrs. Dash seasoning and salt. Whisk everything together until well blended.

Breading:

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

Assembly:

  1. Using a large, heavy-bottomed skillet over medium/high heat, add canola oil to a depth of 1/4".
  2. Dip both sides of the chicken in the egg wash.
  3. Next, dip the chicken in bread crumbs until evenly coated. Place on a plate until ready to fry.
  4. 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).
  5. Saute about 4 minutes per side until golden brown and cooked through.
  6. Place on paper towels to cool.

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • 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

  • Marina
    September 2, 2013

    This dish is delicious. I really like how the ingredients to all of these recipes are the ones people usually have at home. On the other cooking websites that I have visited, I like the dish but half of the ingredients are like, “what is that?” and so it gets a little frustrating from there. Thanks for having all this time to share amazing things with us 🙂 Your work is definitely appreciated! Reply

    • Natasha
      natashaskitchen
      September 2, 2013

      I try to keep it real 😉 Reply

  • Inna Welborn
    July 31, 2013

    This is myhusbands favorit chicken, only i try to explain the name to him ones and end up calling it “beat up chicken”, so from now on that what he calles it any time i makeit lol. Keep up the good work. Reply

    • Natasha
      natashaskitchen
      July 31, 2013

      I like it! 😉 I guess that’s exactly how it translates! ha ha Reply

  • Vera
    April 4, 2013

    I’m also planning to make this. Do they become dry if you bake them? Reply

    • Natasha
      natashaskitchen
      April 4, 2013

      They should work good for baking as well. Preheat the oven to 500°F. Brush 1 Tbsp of oil on your baking sheet. Drizzle another 2 Tbsp of oil over the chicken tenders after placing them on the baking sheet and bake until they are cooked through and golden brown, about 12 minutes. Reply

  • Olga
    February 26, 2013

    i just gobbled two of these bad boys down.
    so so so good.

    I would usually make them a bit differently, but it’s amazing how a few changes make such a big difference.

    Love your site. Please don’t delete it. lol. (my sister said she wants to write down all your recipes in case you ever get rid of your site) 😀 Reply

    • Natasha
      natashaskitchen
      February 26, 2013

      No worries; it’s here to stay 🙂 And I have all my recipes as print friendly so you wouldn’t have to write them down. There are way too many recipes for that; over 250!! Thanks Olga 🙂 Reply

  • Whitney
    January 27, 2013

    I have finally found my favorite chicken tender recipe! These were perfect-thanks for the recipe 🙂 Reply

    • Natasha
      natashaskitchen
      January 27, 2013

      Awesome!! You’re welcome 🙂 Reply

  • Sarah
    November 29, 2012

    This was so simple and easy to make with a few ingredients that most people usually have at home!
    Absolutely delicious. Just made this Natasha and really enjoyed it. Thanks. Reply

  • November 21, 2012

    Hi Natasha,
    I ran into your site recently and I really like your recipes, they are very practical. I am making this dish right now, along with your cauliflower salad. Will let you know how it turned out 🙂 Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      Welcome to the site Natasha, I hope you love everything you try and find some new favorites 🙂 Reply

  • Nadia
    August 20, 2012

    Can u bake this instead of frying? How long to bake and what temp? Reply

    • Natasha
      natashaskitchen
      August 20, 2012

      Yes, you can bake them as well at 425 F for 20-25 min, just line a baking sheet with parchment paper 🙂 Reply

  • Vicky
    March 14, 2012

    I made this for dinner tonight. I was out of dash Spice so i used whatever I had that was similar. My kids and hubby enjoyed them very much. My kids are very picky so they approve of this. Kids approval is always a good feeling and less stressful 🙂 thank you so much for what you do!! Reply

    • Natasha
      natashaskitchen
      March 14, 2012

      Isn’t that the best feeling? Thanks for sharing your success story 😉 Reply

  • Tatyana
    March 1, 2012

    I made these, and they were soooo good. And i like the plastic wrap idea, thanks.
    Tatyana Reply

    • Natasha
      natashaskitchen
      March 1, 2012

      You are very welcome 🙂 Thanks for stopping by and letting me know! Reply

  • Irina
    February 28, 2012

    Just made this and it is YUMMMM!!! Thank you!!! Reply

    • Natasha
      natashaskitchen
      February 28, 2012

      You are most welcome 🙂 Reply

  • Svetlana Seu
    February 5, 2012

    This is Delicious!!! I love how you make every thing so simple
    I LOVE YOUR FOOD!! Reply

    • Natasha
      natashaskitchen
      February 5, 2012

      Thank you Svetlana 🙂 Reply

  • diana
    January 27, 2012

    This looks very tasty. You used Mrs. Dash seasoning but which one did you use. I am very exited to make it after I find out which one you used.
    Thanks…I also looked through your recipes and they all look fantastic I have made a schedule of when to make them.. Your web page helps me a lot. 🙂 Reply

    • Natasha
      natashaskitchen
      January 27, 2012

      I have used the original and the garlic. Use whichever one you have. 🙂 A schedule? You are doing better than me. A schedule is a great idea!  Reply

  • Inna
    December 21, 2011

    What flavor of Mrs. Dash? There is a lot of them.

    Thanks! 🙂 Reply

    • Natasha
      natashaskitchen
      December 21, 2011

      Try the original or the garlic one. I like garlic so I have a huge one that is the garlic flavored one. Reply

  • Luda
    December 16, 2011

    I made these they are so good! Reply

  • November 19, 2011

    hey i dont know what ‘Mrs dash’ is, what alternative could i use? 🙂 Reply

    • Natasha
      November 19, 2011

      Hi, thank you for your email. You have option to make your own. Hope this helps
      INGREDIENTS:

      1 Tbsp ground cayenne pepper
      1 Tbsp garlic powder
      1 Tbsp onion powder
      1 tsp dried basil
      1 tsp dried oregano
      1 tsp dried thyme
      1 tsp dried parsley flakes
      1 tsp dried savory
      1 tsp ground mace
      1 tsp freshly ground black pepper
      1 tsp dried sage
      1 tsp dried marjoram
      1 tsp ground dried grated lemon peel
      PREPARATION:

      Combine cayenne pepper, garlic powder, onion powder, basil, oregano, thyme, parsley flakes, savory, mace, black pepper, sage, marjoram, and lemon peel. Mix well. Place in a glass airtight container and store in a cool, dark place up to four months. Use on all types of savory foods.

      Recipe may be easily multiplied.

      Yield: about 1/3 cup Reply

  • julia G
    November 18, 2011

    Can you please post gravy recipe wanna make it for thanksgiving thanks girl Reply

  • October 26, 2011

    I think these are what Americans call chicken fried steak. I haven’t had an otbivnaya in so long. Thanks for the reminder (and the recipe!) to make them. 🙂 Reply

    • Natasha
      October 26, 2011

      Wow you are right! I never realized the resemblance 🙂 I wonder where it really originated…hmm.. Reply

    • April 1, 2012

      No. Chicken Fried Steak is made with beef but with the BREADING/COATING typically used for fried chicken, hence the name. No chicken is in chicken fried steak. Reply

      • Natasha
        natashaskitchen
        April 1, 2012

        Good to know! I guess I’ve never eaten chicken fried steak before. I wonder if I’m missing out? Reply

  • Yelena
    October 25, 2011

    Made these today…they were fantastic! Reply

  • Nancy
    October 21, 2011

    Sounds delicious…will try this recipe this weekend Reply

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