• Iris Windsor

Crunchy Chicken Tenders

Updated: Jan 7

Are you always looking for something to feed the children at the "witching" hour??


The following recipe is very simple and if you actually crumb a whole kilo (or more) of chicken tenders at once...they freeze and defrost beautifully so you can be well ahead of the game


You can pack the exact number of tenders that you require for your family, separated by some "go-between" or even baking paper. Store in a suitable container or in a zip lock bag and place flat in the freezer till required. All you need to do is take them out on the evening before you require them, place in the refrigerator, and they will be defrosted in time for you to use the next day.


Crunchy Chicken Tenders




Ingredients

500g chicken tenderloins


75g (1/2 cup) plain flour


2 eggs, lightly whisked
 with

1 tablesp milk

40g (1 cup) panko breadcrumbs


50g (1/3 cup) shredded parmesan cheese

Fresh coriander leaves, to serve

Sweet Chilli Sauce to serve


Method

1. 
Preheat oven to 200C/180C fan forced.

2. Line a large baking tray with baking paper.

3. Cut the tenderloins in half lengthways, then cut each piece in half crossways.

4. 
Place the flour, egg and panko in separate shallow bowls.

5. Add the parmesan to the panko and stir to combine.

6. 
Toss the chicken in flour and shake off excess.

7. Dip in egg, then roll in the panko mixture, pressing firmly to coat.

8. Transfer to the prepared tray and spray with oil.

9. Bake, turning halfway, for 15 minutes or until golden brown and cooked through.

10. 
Meanwhile, pour sweet chilli sauce into individual bowls for each person ready for serving

11. 
Sprinkle the chicken with picked coriander leaves and serve with the sauce.

12. Serve with carrot and cucumber sticks


Note:

Panko crumbs or Japanese breadcrumbs are to be found in the international aisle at the supermarket

For a change, you can add 1/2 cup desiccated coconut or even shredded coconut instead of Parmesan cheese if you prefer.