There’s something delicious about chicken tenders. They’re not quite nuggets and not quite schnitzels. But they are delicious, especially with a little finely grated parmesan thrown into the mix. And for the past little while I’ve been whipping these up before heading out to work. They’re simple, tasty, and they work with both pesto and sweet chilli. It means that if you get sick of sweet chilli you can switch to pesto, and vice versa.
The recipe for these delicious chicken tenders comes from a recipe book called Australian: Quick ‘n’ Easy Chicken, starters, stir fries, roasts and more. It’s actually a pretty brilliant book with some easy to put together chicken recipes. I fully recommend it for all of you out there who want a break from red meat or who just happen to be chicken lovers. It’s not at all an expensive cookbook, and it produces some pretty delish dishes.
Adapted from Australian Quick and Easy Chicken’s
Serves: 6-8, Prep: 10-15 mins, Cook: 10-15 mins
- 500g chicken breast fillets, cut lengthways to make two long, but not quite so wide, chicken pieces
- 2 egg
- 2 tsp cornflour
- 1 1/2 cups toasted breadcrumbs
- 2 tbsp grated parmesan
- Pesto or sweet chilli sauce, to serve
- Oil, for cooking
- Beat egg and cornflour together until combined.
- Mix breadcrumbs and cheese together.
- Dip chicken pieces into egg, then toss in bread crumb mixture to coat.
- Cook these chicken tenders in pan in a thick layer of oil, making sure each side is crispy and cooked and the chicken is cooked through before you remove them.
- Tip them out onto paper towel to soak up excess oil, then serve with pesto dip or sweet chilli sauce.