Ingredients
Chicken Tenderloins
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Plain flour 50 g
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Salt and cracked black pepper
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Eggs, lightly beaten 4 x
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Water 40 ml
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Panko bread crumbs 150 g
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Parmesan, finely grated 30 g
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Oil, for deep frying
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Chicken tenderloins, trimmed (approx. 70g per piece) 20 x
Lime Aioli
Preparation
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Chicken Tenderloins
- Dust the tenderloins in seasoned flour, then dip in combined egg and water, and combined breadcrumbs and parmesan. Refrigerate for 20 minutes.
- Bake the tenderloins at 180C for 15 minutes or until golden and cooked through.
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Lime Aioli
- Combine HELLMANN'S Real Aioli, KNORR Lime Powder and COLMAN'S Wholegrain Mustard.
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Serving suggestion
- Serve with lime aioli, salad or steamed vegetables.