Crisp Tortilla Crumbed Chicken
Photography by Vanessa Wu.
Tortilla crumbed chicken, the at home chicken tenders you will love.
Serves: 4
INGREDIENTS
3 boneless chicken breasts, skin off
1 x 350 gram bag corn tortilla (nacho) chips, spicy or plain
1⁄2 cup seasoned flour
2 eggs
1 teaspoon Dijon mustard
2 cloves garlic, crushed
sea salt and freshly ground pepper
olive oil and butter for cooking
Avocado sauce
1 ripe avocado
1⁄2 cup plain yoghurt
finely grated zest and juice of 1 lime
1 clove garlic, crushed
To serve
1 cup bought tomato salsa
METHOD
Cut the chicken into long, 2 cm wide strips.
Put the tortilla chips in a food processor and grind finely. Place the crumbs and the seasoned flour in separate, shallow dishes.
Whisk the eggs, mustard and garlic in another shallow dish and season.
Dip the chicken first in the flour, then the eggs, letting the excess drip off, then in the tortilla crumbs, patting them on well to adhere. Cover and refrigerate if not using immediately.
To cook: Heat a little olive oil and a small knob of butter in a sauté pan. Cook the chicken in batches until golden and cooked through. Drain on kitchen towels.
Avocado sauce: Halve, pit and peel the avocado. Put the avocado flesh with the remaining ingredients in a food processor and blend until smooth. Season and tip into a serving bowl.
To serve: Arrange the chicken on plates and serve with the dipping sauces. Serve withSpinach and Mushroom Salad.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!