Crunchy chicken tenders with a refreshing slaw and dipping sauce. Great as a meal served with rice or potato wedges, or on their own for snacking!
INGREDIENTS
- 500 g chicken tenderloins
- 1 cup plain flour
- 2 eggs
- ~2 cups Premium Panko Breadcrumbs
- ½ cup grated Parmesan cheese
- ½ handful fresh parsley chopped
- ½ cup mayonnaise
- 1 tbsp chipotle sauce (use more or less according to taste)
- 400 g coleslaw mix
- ¼ cup olive oil
- 1 lime cut into wedges
INSTRUCTIONS
- Cut the chicken in half lengthways or into thirds if they are particularly large.
- Set up 3 shallow bowls, flour in one, eggs in another and the combined Panko Breadcrumbs, parmesan and parsley in the third. Season the flour with salt and pepper and lightly whisk the eggs.
- Turn the chicken in the flour and then into the egg, making sure each piece is coated before rolling in the panko crumb mixture. Press to make sure the crumbs are sticking and then set aside on a plate.
- Combine the mayonnaise and chipotle together in a small bowl and then set aside.
- Tip the contents of the slaw into a salad bowl and toss with the dressing.
- Heat the oil in a large high sided frying pan over medium heat and once sizzling hot, cook the chicken in batches, turning at times until golden and cooked through.
- Serve the chicken with the slaw and chipotle mayo.
SHOP WITH MENUAID
