3 cups (200g) stale white breadcrumbs
1 tsp chicken salt
1 tsp finely grated lemon zest
1 cup (60g) finely grated parmesan
2 tbsp finely chopped mint
½ cup plain flour
Salt & cracked pepper
2 eggs, beaten
2 tbsp milk
24 (1kg) chicken tenderloins, trimmed (see tip below)
Vegetable oil, for frying
Aioli or mayonnaise, to serve
Combine breadcrumbs, chicken salt, zest, parmesan and mint in a large bowl. Place flour in a separate bowl and season well. Combine eggs and milk in another bowl. Dip chicken in flour, then shake off excess. Dip in egg mixture, then press in breadcrumb mixture until evenly coated on both sides.
Put chicken on a tray and refrigerate for 30 minutes. Heat enough oil to just cover the base of a large non-stick frying pan over a medium high heat.
Cook 8-10 of the tenderloins at a time for about 8 minutes, turning halfway or until golden and cooked through – you will need to adjust temperature so they don’t over brown. Drain on paper towel. Repeat with more oil and tenderloins.
Put chicken on an oven tray and reheat, if required, in a low oven for 5 minutes or until warmed through. Serve with aioli or mayonnaise, if desired.
Tip: You can also use chicken breast fillets, cut into strips or nuggets. Freeze uncooked tenderloins in layers between baking paper for up to 2 months. Defrost before cooking.