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Chicken Tenderloins:

  • Plain flour 500.0 g
  • Knorr Professional Crispy Coating Mix (6X1kg) 56.0 g
  • Knorr Professional Chicken Stock Powder (6x1kg) 20.0 g
  • Black pepper 3.0 g
  • Eggs, beaten 4.0 pc
  • Water 40.0 ml
  • Panko breadcrumbs 150.0 g
  • Chicken tenderloins 1.4 kg
  • Parmesan, grated 30.0 g
  • Oil for frying

Lime Aioli:

  1. Chicken Tenderloins:

    • Season flour with Knorr Professional Crispy Coating Mix, Knorr Professional Chicken Stock Powder.
    • Dust the tenderloins in seasoned flour, then dip in combined egg and water, and combined breadcrumbs and parmesan. Refrigerate for 20 minutes.
    • Bake the tenderloins at 180°C for 15 minutes or until golden and cooked through.
  2. Lime Aioli:

    • Combine all the ingredients together.