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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”
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.
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.
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.
Otbivnaya (Otbivni) Chicken Tenders
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 bread crumbs
- brand
- 3 Tbsp flour
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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made these tonight AND your potato wedges… Both were amazing!!! Thank you!! I wish I could post pics!!
I’m so glad you enjoyed them, Valerie! You can’t post a picture here but you can tag me on Instagram or Facebook. #natashaskitchen
You have been my go-to for a few years now and when I got your new book I was thrilled.
Being Ukrainian myself I love making your recipes and your mama-in-law cooks a lot like my mama used to. Thank you so much for letting me be a part of your cooking family.
I don’t see a serving on this recipe. Do you know what it is?
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.
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?
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.
Made this recipe for my grandkids. They gave it the ultimate compliment: “Better than McDonald’s Chicken Nuggets”! Love it!
That’s great! Thank you for sharing, Rose. So glad they loved it!
Can i airfry this chicken tender recipe??
love all your recipes
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.
Thank you, Natasha. That is a good recipe. It’s a keeper.
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. 😊
So fantastic! I’m glad everyone enjoyed this recipe. Thank you for your great feedback.
I THINK YOU ARE THE BEST, GREAT PERSONALITY AND YOUR RECEIPS NEVER FAIL ME!! I GIVE YOU 5 STARS, KEEP IT COMING NATASHA!!!
Thank you so much for your compliments, we appreciate it!
Yes she is … I glad and blessed that I found her…. Yes Misses Natasha keep it coming !! 😊
That is so sweet. Thank you for your kind comment!
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.
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 🙂
Husband and son loved them! Had to make them twice this week per hubby’s request. Thank you for the recipe 🙂
Tina, thank you for such a nice review and you are welcome 😄.
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!
Marlene, thank you for such a great review on these and you are very welcome 😀.
Could these be served next day reheated?
Galina, yes, they taste great next day. You can heat them in the skillet or the oven :).
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?
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 🙂
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
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!
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?
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 :).
Very easy and quick that’s also yummy! 😉
So glad I can always get great recipes from you!!
That’s wonderful!! I’m so happy you loved the recipe 🙂
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:)
Wooohoo!! That’s music to my ears, I guess I mean to my eyes,… nevermind. You know what I mean. Thank you!! 🙂