Yesterday for brunch I made this for the kids. And then today, we tried a new chicken wings place and the chicken tenders I had for them was not so different than the ones I made for them! But it costs a whole lot more. It really is more worth it and satisfying to cook at home.

The chicken tenders were so easy to do. First, I coated them with seasoned flour (plain flour, salt and mixed dried herbs), eggs and then coated them again in the flour instead of breadcrumbs. Then I Happy Called them. Yes, using Happy Call has become a verb in my vernacular. šŸ˜€ Anyway, I used my seasoned olive oil to really Happy Call the chicken tenders.

For the sauce, I used St Dalfour Peach jam mixed with water, five spice powder and cloves and boiled till it becomes a saucy consistency. However, I’m such a spicy person that I ate the peach sauce with my extra hot Peri-Peri sauce. Yumz.

The coated chicken fillets ready for the Happy Call
The coated chicken fillets ready for the Happy Call
Happy Call till crispy
Happy Call till crispy
Peach Sauce
Peach Sauce

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