Crispy Chicken Tenders

Nutrition per serve

Ingredients

• 2pcs carrot
• 2pcs potato
• 1pcs Lebanese cucumber
• 10g dukkah
• 40g panko breadcrumbs
• 300g chicken tenderloins
• 15ml olive oil
• 1pcs egg
• 23ml plain flour
• 30ml mayonnaise
• 10ml white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Halve the carrots lengthwise, then cut into 2cm chunks. Cut the unpeeled potatoes into 2cm chunks. Thinly slice the cucumber.
2. Step 2 — Roast veggies
   Put the carrot and potato on a lined tray. Drizzle with 1 tbs olive oil, scatter with half the dukkah, season with salt and pepper and toss to coat. Roast for 30 mins or until golden and tender.
3. Step 3 — Crumb chicken
   Meanwhile, whisk 1 egg in a shallow bowl. Put the breadcrumbs and 1½ tbs plain flour in separate shallow bowls. Add the remaining dukkah to the breadcrumbs and stir to combine. Dust the chicken with flour, shake off the excess, then dip in the egg and coat in the breadcrumb mixture.
4. Step 4 — Cook chicken
   Put the crumbed chicken on the remaining lined tray and season with salt and pepper. Roast for 20 mins or until golden and cooked through. Meanwhile, put 2 tbs mayonnaise and 2 tsp white wine vinegar in a bowl, season with salt and pepper and stir to combine.
5. Step 5 — Serve up
   Divide the chicken, dukkah veggies and cucumber among plates. Serve with the mayonnaise mixture for dipping (see Make it yours). Enjoy!
6. Step 6 — Make it yours
   Use the mayonnaise mixture to dress the cucumber if you prefer.

Allergens

Eier, Gluten, Wheat, Sulfit, Almond, Sesamsamen