Ingredients

The following ingredients have 4 Servings
  • 500g chicken tenderloins
  • 1/4 cup cornflour (gluten-free)
  • Salt and pepper (optional)
  • 2 tablespoons continental parsley, chopped
  • 2 tablespoons olive oil

Instruction

  • Trim any yucky bits off the chicken and slice large tenderloins in half lengthways.
  • Place cornflour, salt and pepper (if using) and parsley in a freezer bag. Add chicken, seal bag and shake to coat chicken in cornflour mixture.
  • Heat oil in a large non-stick frypan over medium-high heat. Shake excess flour off chicken and cook in two batches until crispy and golden, about 3 minutes each side.
  • Serve with homemade chips or wedges and salad. Some sweet chilli sauce gives the chicken a little something extra for more demanding palates!