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Crispy kale chips and chicken tenders

Serves   4
Prep time: 30 mins
Cooking time: 45 mins

Construct these perfectly crispy kale chips and baked chicken tenders for the whānau any day of the week. Complete with a creamy honey mustard dipping sauce this meal will have everyone coming back for more.





  • 1 ½ cups panko breadcrumbs
  • 1 ¼ tsp paprika
  • 1 egg
  • 2 garlic cloves, minced
  • 500g chicken tenderloins
  • 1 large bunch of kale, stems removed and torn
  • ⅓ cup mayonnaise
  • 2 Tbsp dijon mustard
  • 2 Tbsp honey 
  • 1 tsp white vinegar


  1. Preheat your oven to 180°C fan bake. Spread panko on a lined baking tray in an even layer and spray or drizzle with olive oil. Place in the oven to bake for 5-8 minutes, or until golden brown, stirring halfway through.
  2. Transfer toasted panko into a medium bowl. Add 1 tsp paprika, salt and pepper and mix until well combined.   
  3. In a separate bowl, whisk together the egg and garlic. Dip the chicken tenderloins into the egg mixture, then toss into the panko breadcrumbs to coat completely. Place the coated tenderloins onto an oiled wire racking sitting on top of a baking tray. Generously spray or drizzle olive oil over the top of the crumbed chicken and bake for 20-25 minutes or until golden brown and cooked through.  
  4. Meanwhile, in a large bowl toss together the kale, a generous drizzle of olive oil, salt and pepper, then spread out in a single layer on two lined baking trays. Place in the oven to bake for 10-12 minutes, or until the kale is crispy, tossing halfway through.
  5. To make the honey mustard dipping sauce, in a small bowl whisk mayonnaise, dijon mustard, honey, vinegar and remaining paprika together until smooth. Season to taste and serve alongside the kale chips and chicken tenders.   
Chef's tip

Enjoy these kale chips and chicken tenders with a side of your favourite slaw to pack in the extra veggies.