Parmesan Chicken Tenders

Parmesan Chicken Tenders     Serves 2 (just keep doubling for 4, 6 or 8)

1/4 cup flour
ground salt and pepper to taste
400g chicken tenders
1 egg, well beaten

1/2 cup dry wholemeal breadcrumbs
1/3 cup finely grated Parmesan
1/2 Tablespoon Bittersweet So Savoury Blend
1 lemon finely zested
oil for frying

   Put flour in a plastic bag (test for air tightness) and mix with salt and ground pepper to taste. Add chicken and shake to thoroughly coat.  In one shallow dish beat the egg and in another shallow dish mix the breadcrumbs, cheese, Bittersweet seasoning and zest.  Shake excess flour off chicken and coat all surfaces in the beaten egg.  Then coat in crumb mixture.  Let stand for about 15 minutes to let egg take hold.  Heat a sturdy frying pan and add oil to slightly coat the bottom.  Cook tenders on high about 4 minutes on each side.  Do not crowd the pan.  Cook in batches, if necessary, and keep cooked pieces warm in a 120 oven.  Serve immediately. 
 

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