Ingredients:

  • 1 lb (450g) chicken tenders, trimmed
  • 1 cup (120g) all-purpose flour
  • 2 large eggs
  • 1 cup (100g) panko breadcrumbs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • Oil for frying (vegetable or canola)
  • 2 cups (150g) green cabbage, shredded
  • 1 cup (75g) carrots, grated
  • 1/4 cup (60ml) sour cream
  • 1 tbsp lime juice (freshly squeezed)
  • Salt and pepper to taste
  • 8 small flour or corn tortillas
  • Extra lime wedges for serving

Instructions:

  1. Season the chicken tenders with salt and pepper.
  2. Set up a breading station with flour, beaten eggs, and panko mixed with spices.
  3. Dredge each chicken tender in flour, dip in egg, and coat with panko.
  4. Heat oil in a frying pan over medium-high heat.
  5. Fry chicken tenders until golden brown, about 4-5 minutes each side.
  6. In a mixing bowl, combine the cabbage, carrots, sour cream, lime juice, salt, and pepper.
  7. Toss until well combined and let chill in the fridge.
  8. Warm tortillas in a dry skillet or microwave.
  9. Place 2-3 chicken fingers per tortilla, top with slaw, and drizzle with extra lime juice.