Both kids and adults will love this chicken tender recipe. It’s the double crunch that makes it special, enhanced with Italian herbs and Parmesan cheese brings these tenders to a new level. Have them with your favourite dipping sauce such as chili, tomato or mayo. They are simple to make and work best with Panko breadcrumbs for that flaky outer crunch. Panko is used mainly in Japanese cooking but most supermarkets stock it in the Asian isle.
Trim any fat away from tenderloins.
Using a standard fork, mix corn starch (flour) and egg whites until smooth . Add grated Parmesan cheese, minced garlic, salt, pepper and oregano.
Dip chicken tenderloin in mixture. Hold the tender over the mixture and let the excess drip off. Corn starch can be thick but it will run off. Then simply place and coat the tenders in Panko breadcrumbs. Pack them well once crumbed.
Heat up olive oil in a frying pan (low heat approx 320°F – 160°C) and cook tenderloins 3-4 minutes each side.
Serve with favourite dipping sauce
When reheating, just use a dry frying pan on very very low heat with a lid on. Turn over after a couple minutes.
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