Stuck for ideas for party food this season? Chicken tenders are so easy to make and the options are practically endless for flavour combinations.
I actually make these as a weeknight meal for my son. Served with rice and vegetables is a great way to feed growing boys.
Serve with Dill Mayo. Recipe here.
500 g chicken tenders
1 large free range egg
¾ c panko crumbs
1 tbsp italian parsley, finely chopped
½ tbsp thyme, finely chopped
Sea salt and ground pepper
Lightly whisk egg and season.
In a small bowl combine panko, herbs, salt and pepper.
Dip the tenders in egg, then in the crumb. Set aside on baking paper until ready to cook.
Heat oil in a large fry pan.
Over a low-medium heat cook the tenders until golden and crisp. Roughly 4-5 minutes on each side.