This chicken delicately coated with breadcrumbs, shallow-fried to perfection is the switch you need from your usual fried chicken. Besides its crisp texture and fragrance of lemon, parsley and more, look forward to dipping the tenderloins in moreish spicy mayonnaise, sure to keep you hooked.
Ingredients
SPICY MAYONNAISE
- ¾ tbsp piri-piri seasoning
- 2 tsps lemon juice
- ⅔ cup (200 g) whole-egg mayonnaise
CRUMBED CHICKEN WITH SPICY MAYONNAISE
- 2 tsps finely grated lemon rind
- ¼ cup coarsely chopped fresh flat-leaf parsley
- ½ cup (40 g) finely grated parmesan
- 1 cup (75 g) Japanese panko breadcrumbs
- ½ cup (75 g) plain flour
- 2 eggs
- 12 chicken tenderloins (900 g)
- Vegetable oil, for shallow-frying
- 3 cup (75 g) mixed salad leaves
- 2 tsps lemon juice
- Lemon wedges, to serve
Steps
Make spicy mayonnaise: Combine ingredients in a bowl; season to taste.
Place lemon rind, parsley, parmesan and breadcrumbs in a shallow bowl. In another shallow bowl, place flour; season. In a third shallow bowl; lightly beat eggs. Dust chicken in flour, then dip in egg, allowing excess to drip off, then coat in breadcrumb mixture.
Heat 1 cm oil in a large frying pan over medium heat; shallow-fry chicken, in batches, for 1 min each side or until golden and cooked through. Remove with a slotted spoon; drain on paper towel.
Toss salad leaves with lemon juice and serve with chicken; accompany with mayonnaise and lemon wedges.