Coconut Crumbed Chicken Tenders

Arnott's Product
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.


  • 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.

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