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home > recipes > meat > australian chicken tenders
from NY, US 500 g skinless, boneless chicken breast fillets (approx 3 large chicken breasts) 1/2 cup flour 1/2 cup grated parmesan cheese 1 tsp dried garlic powder 1 tsp paprika 2 eggs 1 tbsp milk 1 tbsp olive oil 2 cups breadcrumbs Salt and pepper to taste Preheat oven to 240c ( hot oven about 450F ) Mix the flour, grated Parmesan, garlic powder and paprika together and put into a sealable kitchen bag. In a bowl, whisk the 2 eggs, 1 tbsp milk and 1 tbsp oil with a pinch of salt and pepper (to taste). Cut the chicken breasts into strips 2-3cm wide and place into the sealable bag, along side the flour mix and shake- an easy way to cover the chicken evenly, with minimum mess. Place the breadcrumbs into a large bowl in preparation for the floured chicken. Remove the floured chicken a few pieces at a time and place into the egg mixture and then roll in the breadcrumbs, coating them nice and evenly before placing them onto a large plate. Continue until all the chicken pieces are on the plate. Cover with glad wrap/cling film and refrigerate for 30 minutes (to help the breadcrumbs to stick). Cover 1-2 large baking sheets with baking paper. After 30 minutes remove chicken pieces from refrigerator and place onto baking sheets, sprinkle over any remaining crumbs and bake in the oven for about 20 minutes, or until crisp and golden. Serve with sauces of choice ( barbecue, honey mustard, tomato etc ). Yield: 4 servings

Australian Chicken Tenders


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list all recipes for MEAT (1007)
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list all recipes by BUTTERFLYDOG (1134)


   

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keyword: australian
keyword: chicken
keyword: tenders
ethnicity: australian/south pacific
recipes for meat
recipes by butterflydog
Email Address:
(posted May 20, 2011)

from NY, US

500
g skinless, boneless chicken breast fillets (approx 3 large chicken breasts)
1/2 cup
flour
1/2 cup grated
parmesan cheese
1 tsp dried
garlic powder
1 tsp
paprika
2
eggs
1 tbsp
milk
1 tbsp
olive oil
2 cups breadcrumbs
Salt and pepper to taste

Preheat oven to 240c (
hot oven about 450F )

Mix the
flour, grated Parmesan,
garlic powder and paprika together and put into a sealable kitchen bag.

In a bowl,
whisk the 2
eggs, 1 tbsp milk and 1 tbsp oil with a pinch of salt and pepper (to taste).

Cut the
chicken breasts into strips 2-3cm wide and place into the sealable bag, along side the flour mix and shake- an easy way to cover the chicken evenly, with minimum mess.

Place the breadcrumbs into a large bowl in preparation for the floured
chicken.

Remove the floured
chicken a few pieces at a time and place into the egg mixture and then roll in the breadcrumbs, coating them nice and evenly before placing them onto a large plate. Continue until all the chicken pieces are on the plate. Cover with glad wrap/cling film and refrigerate for 30 minutes (to help the breadcrumbs to stick).

Cover 1-2 large
baking sheets with baking paper.

After 30 minutes remove
chicken pieces from refrigerator and place onto baking sheets, sprinkle over any remaining crumbs and bake in the oven for about 20 minutes, or until
crisp and golden.

Serve with sauces of choice ( barbecue,
honey mustard, tomato etc ).

Yield: 4 servings



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