Ingredients

The following ingredients have 4 Servings
  • 1.1 pounds chicken tenderloins
  • 1 small egg
  • 1 tablespoon flour
  • 1 tablespoon thick yogurt
  • ⅓ teaspoon garlic granules, onion granules, cayenne pepper (each)
  • ½ teaspoon fine sea salt
  • 1½ cups panko breadcrumbs
  • 2 tablespoons olive oil

Instruction

  • Preheat the oven to 450 F/ 230 C/ gas mark 8. Place a rack on top of a large baking sheet and set aside.Start by toasting the panko.  In a large pan heat up the oil, add the breadcrumbs, season lightly and toast over a medium heat for 3-4 minutes or until golden stirring all the time. Remove from the heat and place in a shallow bowl to cool (for about 5 minutes). 
  • In a mixing bowl whisk together the egg, onion and garlic granules, cayenne, salt, yogurt and flour until smooth. Place the chicken strips in the mixture and stir until thoroughly combined.
  • Gently wipe each strip against the side of the bowl as you take it out (to remove excess moisture) and coat in the breadcrumbs. Press the chicken gently into the mixture to ensure it's thoroughly covered shaking off excess crumbs. 
  • Arrange the strips on top of a rack on a baking sheet not too close together (so they crisp up evenly) and bake in the upper part of the oven for 11 minutes (no need to turn them over).Remove from the oven and serve immediately.