These Calamansi Chicken Tenders are the Filipino Chicken Tenders you never knew you needed to make. They are marinated in a calamansi infused batter and coated in a mix of crushed Skyflakes and chicharron. Then after baking it's dipped in a super creamy calamansi sauce.
I had to develop a chicken tenders recipe for a food brand here in the US and the coating was crackers. While I was making it for them I thought I should make one for us too using Skyflakes! You know the most Filipino cracker out there.
This recipe is based on RecipeTin Eats Truly Crispy Oven Baked Chicken Tenders. Nagi's technique of marinating in a batter is life changing as there is no waste and also no mess!
I did change the flavor profile by making it more Pinoy by adding calamansi and toyo in the batter and of course using skyflakes and chicharron in the breading.
Ingredients
The ingredients list is a two parter. First let's go over what you will need for the batter and breading for the Calamansi Chicken Tenders.
Chicken Tenders - The batter is good for tenders that are between 1 to 1 ½ pounds so aim to get a tray that has that much.
Kewpie - I choose to use kewpie as the flavor is so good. Use 2 tablespoons for the batter.
Calamansi Juice - I didn't have anymore fresh so I used a small packet which measures to 1 tablespoon of Calamansi juice.
Garlic - Mince out 1 tablespoon of garlic.
Soy Sauce - You will need 1 tablespoon of soy sauce or add more if you want it a tad more salty.
Egg - You will need one egg as well.
Flour - I forgot to add this in the photo below but you will need 2 tablespoons of flour to bring it all together.
Skyflakes - Now for the breading I used 6 packets of skyflakes. If you want you can even use the flavored ones like garlic or cheese. I just used the regular.
Chicharron - Buy the one that is already crushed so it's easy to measure out ½ cup.
Now this is what you will need to make the dipping sauce.
Kewpie - This is going to be the base of the creaminess of the dipping sauce and you will need ¼ cup.
Calamansi Juice - For that super acidy taste use all 1 tablespoon of calamansi juice. If you just want a hint add just 1 teaspoon.
Garlic - Mince up 1 teaspoon of garlic.
Milk - So we need to loosen up the kewpie and to do that we are going to use milk. Use one that is not sweet or sweetened. I recommend soy milk as the best option.
Chives - For a little bit of fresh flavor mince up a teaspoon of chives.
Salt and Pepper - Add these to your taste after mixing everything up.
Make the Batter for Calamansi Chicken Tenders
In a shallow bowl mix together the 2 tablespoons of Kewpie, 1 tablespoon of calamansi juice, 1 tablespoon of garlic, 1 tablespoon of soy sauce, 1 egg and 2 tablespoons of flour.
Mix well until there are no flour lumps.
Add in your chicken tenders and make sure they are fully coated. Then cover and chill in the refrigerator for at least 1 hour or up to overnight.
Breading and Cooking the Calamansi Chicken Tenders
Break the skyflakes into a food processor and blitz until you get crumbs. You can process them super fine or leave them a bit chunky. I leave it up to you.
Then add in the ½ cup of chicharron and just pulse to mix. Pour the breading into a shallow bowl.
Now pre-heat your oven to 350F and line a baking sheet with foil and oil it up. Then take out the marinating chicken tenders of out the fridge.
Take each piece of chicken tender out of the batter and place in the breading mixture using tongs. Cover the chicken tender and use the tongs to press in the crumbs.
Place on the prepared baking sheet and repeat with the rest of the Calamansi Chicken Tenders. To bake spray each chicken with cooking oil.
Bake for 10 minutes and flip over.
Take out of the oven and flip the Calamansi Chicken Tenders and cook for a further 10 minutes.
Here they are after cooking for 20 minutes. Nice and crispy and still juicy! Leave to rest on the try while you make the dipping sauce.
Make The Calamansi Dipping Sauce
To make the sauce combine the ¼ cup of kewpie, 2 tablespoons of soy milk, 1 tablespoon of calamansi juice, 1 teaspoon of garlic, 1 teaspoon of chives, pinch of salt and pepper.
Mix until fully combined and then taste and add more salt or pepper.
How To Serve
To serve place all the Calamansi Chicken Tenders on a serving platter along with the dipping sauce.
It's best to eat the Calamansi Chicken Tenders right away so that it's crispy and juicy. Dip and enjoy!
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Equipment
- Baking Sheet
- Foil
- Oil Cooking Spray
Ingredients
For The Batter
- 1 to 1 ½ Pounds Chicken Tenders
- 2 Tablespoons Kewpie or Mayonnaise
- 1 Tablespoon Calamansi Juice
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Minced Garlic
- 1 Eggs
- 2 Tablespoons Flour
For the Breading
- 6 Packets Skyflakes
- ½ Cup Chicharron
For the Creamy Calamansi Dipping Sauce
- ¼ Cup Kewpie or Mayonnaise
- 2 Tablespoons Soy Milk
- 1 Tablespoon Calamansi Juice
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Minced Chives
- Salt and Pepper to taste
Instructions
Make the Batter and Marinate
- In a shallow bowl mix together the 2 tablespoons of Kewpie, 1 tablespoon of calamansi juice, 1 tablespoon of garlic, 1 tablespoon of soy sauce, 1 egg and 2 tablespoons of flour. Mix well until there are no flour lumps.
- Add in your chicken tenders and make sure they are fully coated. Then cover and chill in the refrigerator for at least 1 hour or up to overnight.
Make the Breading and Bake
- Break the skyflakes into a food processor and blitz until you get crumbs. You can process them super fine or leave them a bit chunky. I leave it up to you. Then add in the ½ cup of chicharron and just pulse to mix. Pour the breading into a shallow bowl.
- Now pre-heat your oven to 350F and line a baking sheet with foil and oil it up. Then take out the marinating chicken tenders of out the fridge.
- Take each piece of chicken tender out of the batter and place in the breading mixture using tongs. Cover the chicken tender and use the tongs to press in the crumbs.
- Place on the prepared baking sheet and repeat with the rest of the Calamansi Chicken Tenders. To bake spray each chicken with cooking oil.
- Bake for 10 minutes and flip over and cook for a further 10 minutes. After a total of 20 minutes cooking time take out of the oven and leave to rest while you make the sauce.
Make the Sauce and Serve
- To make the sauce combine the ¼ cup of kewpie, 2 tablespoons of soy milk, 1 tablespoon of calamansi juice, 1 teaspoon of garlic, 1 teaspoon of chives, pinch of salt and pepper. Mix until fully combined and then taste and add more salt or pepper.
- To serve place all the Calamansi Chicken Tenders on a serving platter along with the dipping sauce.
Notes
- You can just crush the skyflakes in the packet and then place in a bowl with the chicharron crumbs if you don't have a food processor.
- One tablespoon of calamansi juice might be too strong for some people as it will be super sour, it packs a punch so you can just had 1 teaspoon first and add more to your taste.
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