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Calamansi Chicken Tenders

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 (or frying) it's dipped in a super creamy calamansi sauce.
Prep Time15 minutes
Cook Time20 minutes
Marinating Time1 hour
Course: Lunch, Main Course
Cuisine: Filipino
Servings: 16 Tenders
Author: Rezel Kealoha

Equipment

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.