Parmesan Chicken Tenders

If you’re allergic to breadcrumbs, this is a great recipe for you. Cut the chicken into smaller pieces for ‘popcorn chicken’, or flatten out some chicken breasts for a yummy chicken parmigiana. You could even do this with fish or prawns.

You’ll need:

  • 1 kilo chicken breasts or fillets
  • 3 eggs
  • 2 cups grated parmesan
  • 2 teaspoon red chilli powder
  • 3 teaspoon paprika
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel powder
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion flakes
  • Pinch of salt
  • Pinch of ground black pepper
  • Rice bran oil (for frying)

Lightly beat out the chicken so it flattens and tenderises. Whip the eggs up with 1 teaspoon of red chili powder. Set aside.

Mix parmesan with paprika, coriander powder, fennel powder, turmeric powder, garlic powder, onion flakes, salt and pepper. Make sure to break up any lumps.

Heat oil in a large frying pan. You can deep fry or pan fry, it’s up to you. Once the oil is hot, dip each chicken piece into the egg mix and then into the parmesan mix. Coat well. Fry on both sides until golden brown. Enjoy!

Click here for printable version.

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