Ingredients:
- ½ cup Plain Flour
- 2 Eggs
- 1/3 cup Lowfat Milk
- 2 cups
- ¾ cup Fresh Parmesan Cheese (finely grated)
- 1/3 cup Chives (finely chopped)
- 1 bunch Fresh Coriander Leaves
- Salt & Pepper
- 600g Chicken Tenderloins (trimmed)
- Vegetable Oil (for frying)
- Sweet Chilli Mayo dipping Sauce:
- ½ cup Whole Egg Mayonnaise
- ¼ cup Sweet Chilli Sauce
- ½ Lemon (freshly juiced)
- Chunky Sweet Potato Chips:
- 2 – 3 long Sweet Potatoes
- Chicken Salt, Rock or Sea Salt
- Canola Oil Spray
Method:
- Place flour on a plate & lightly beat eggs and milk together in a bowl.
- Combine breadcrumbs, fresh grated parmesan, chives, & coriander, cracked pepper in a separate bowl or bag.
- Coat chicken, a few pieces at a time in flour, shaking off excess. Dip in egg mixture, allowing excess to drain.
- Coat in breadcrumb mixture. Press crumbs on with fingertips to secure.
- Pour oil into a large, non-stick frying pan until 1cm deep. Heat over medium heat.
- Cook chicken, in 2 batches, for 3 minutes each side or until golden and cooked through. Drain on paper towel.
- Meanwhile, combine mayonnaise, sweet chilli sauce and 1 tablespoon of lemon juice in a small bowl.
- Serve chicken with Mixed Mesculin Salad and sweet chilli mayonnaise drizzled over chicken.
- Cut Sweet potatoes into long steakhouse chips, spray with oil spray and coat in Chicken & Sea salt
- Bake for 45mins depending in thickness & toss chips and spray with more oil & chicken sprinkles periodically during cooking process to keep moist and tasty.