Coconut Crumbed Chicken Tenders
Jatz Original >
- Servings: 4
- Occasion: Light meal
- Cooking time: 20 minutes
- Prep time: 20 minutes
- Chill time: -
An easy and tasty Coconut Crumbed Chicken Tenders recipe made with Arnott's Jatz. Perfect as a snack or as a main.
Ingredients
- Chicken Tenders
- 1/3 cup plain flour
- 1 kg Chicken tenderloins
- 3 eggs
- 225 gm pack Arnotts Jatz biscuits
- Vegetable oil, for frying
- 1 lime, rind finely grated
- 1/2 cup shredded coconut
- Dipping sauce
- 1 1/2 tbs lime juice
- 1 tbs sweet chilli sauce
- 200 ml Creme Fraiche
Preparation
Step 1 In a food processor, process biscuits until they resemble fine bread crumbs. Set aside.
Step 2 Place Jatz crumbs, lime and coconut in a medium bowl. Place eggs in a medium bowl and lightly whisk. Place flour in a medium bowl.
Step 3 Lightly coat chicken, one by one in flour, shake off any excess, then dip in the egg mix, then the Jatz crumbs mixture, pressing gently.
Step 4 Heat oil in a medium frypan. Cook chicken in batches until golden and cooked through. Set aside on paper towel to drain.
Step 5 For the dipping sauce combine in a medium bowl, creme fraiche, chilli sauce and lime juice. Stir well.
