SWAP Chicken Tenders

Just cut SWAP Chicken into strips and you're ready for crispy, golden, plant-based tenders perfection. 😍✨ Another way to serve up your favorite comfort foods with more love! Recipe in comments.

INGREDIENTS

Mayonnaise
100 ml soy cream
1 tbsp lemon juice
2 tbsp apple cider vinegar
1 tbsp mustard
1 pinch salt
120 ml neutral vegetable oil (sunflower, canola, …)

Spicy Mayonnaise
1 tsp tomato paste
1/2 tsp smoked paprika
1 pinch chili powder

Herb & Lemon Mayonnaise
1 tsp lemon juice
1 tbsp finely chopped chives
1/2 clove garlic, crushed
Zest of 1/2 lemon

Asian-Style Mayonnaise
2 tsp soy sauce
1 tsp maple syrup
1 tsp apple cider vinegar
1/2 tsp ground ginger

Breading

Plate 1:
100 g rice flour
1 tbsp paprika
1 tbsp garlic powder
2 tsp turmeric
Salt and pepper

Plate 2:
50 g rice flour
40 ml soy sauce
1 tsp Tabasco
70 ml water

Plate 3:
50 g breadcrumbs
1 tbsp Herbes de Provence
3 tbsp black sesame seeds

Tenders
3 SWAP filets
Frying oil

DIRECTIONS

  1. In the bowl of an immersion blender, pour the soy cream, lemon juice, apple cider vinegar, mustard, and salt. Blend to emulsify.
  2. While blending, slowly drizzle in the oil. The mixture will quickly turn into a silky mayonnaise.
  3. Divide the mayonnaise into 3 equal portions.
    In the first portion, add the tomato paste, smoked paprika, and chili powder, then mix.
    • In the second portion, add the lemon juice, chopped chives, crushed garlic, and lemon zest, then mix.
    • In the third portion, add the soy sauce, maple syrup, apple cider vinegar, and ground ginger, then mix.
    • Taste and adjust seasoning if needed. Pour the sauces into small ramekins and refrigerate.
  4. Prepare the tenders. In one plate, mix 100 g rice flour, paprika, garlic powder, turmeric, and a pinch of salt and pepper. In another plate, mix 50 g rice flour, soy sauce, Tabasco, and water. In a third plate, mix the breadcrumbs, Herbes de Provence, and black sesame seeds.
  5. Slice the SWAP filets lengthwise into strips. One by one, dip the tenders into the first (dry mix) plate, then the second, and finally the third plate with the breadcrumbs.
  6. Heat the oil in a deep fryer or large pot. When it reaches 160°C, place the tenders in the oil and fry for about 3 minutes. Once golden brown, remove the tenders and drain on paper towels.
  7. Serve the tenders with the trio of sauces.
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