Serves 4
Ingredients
4 potatoes
olive oil
500g chicken tenderloins
½ C plain flour
2 C breadcrumbs
1 egg
Directions
Preheat oven to 200°c.
Line a baking tray with baking paper.
Clean potatoes, leaving the skin on and cut into wedges. Place into a saucepan of cold water, bring to the boil, reduce heat and simmer for 5 minutes or until potatoes are just tender. Drain, pat-dry with paper towel and arrange in a single layer on a baking tray. Drizzle with olive oil and sprinkle with sea salt flakes.
Cut chicken tenderloins into ‘fingers’. Place flour and breadcrumbs onto separate plates. Break egg into a shallow dish and whisk. Dip each chicken finger into flour, egg, and then breadcrumbs.
Place chips on top shelf of oven and bake for 25-30 minutes, turning once until golden.
Heat a little olive oil in a shallow frying pan on medium and cook the chicken fingers for 2-3 minutes a side, until golden and cooked through.
Serve with a garden salad.
Ingredients
4 potatoes
olive oil
500g chicken tenderloins
½ C plain flour
2 C breadcrumbs
1 egg
Directions
Preheat oven to 200°c.
Line a baking tray with baking paper.
Clean potatoes, leaving the skin on and cut into wedges. Place into a saucepan of cold water, bring to the boil, reduce heat and simmer for 5 minutes or until potatoes are just tender. Drain, pat-dry with paper towel and arrange in a single layer on a baking tray. Drizzle with olive oil and sprinkle with sea salt flakes.
Cut chicken tenderloins into ‘fingers’. Place flour and breadcrumbs onto separate plates. Break egg into a shallow dish and whisk. Dip each chicken finger into flour, egg, and then breadcrumbs.
Place chips on top shelf of oven and bake for 25-30 minutes, turning once until golden.
Heat a little olive oil in a shallow frying pan on medium and cook the chicken fingers for 2-3 minutes a side, until golden and cooked through.
Serve with a garden salad.
