This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.In a plastic bag, toss the chicken with the flour, making sure it all gets coated. Break the egg into the bag (it doesn’t need to be beaten) and keep tossing until the chicken is coated thoroughly with the egg. Add the breadcrumbs, salt, pepper and zest, then toss until covered.
2.Remove each tenderloin –making sure they are covered in breadcrumbs – and place on a plate or tray. Refrigerate until ready to cook.
3.Heat enough oil or butter (or both) to cover the base of a large frying pan. Fry the chicken in batches so as not to crowd the pan (see recipe tip) for 2-3 minutes each side until golden brown and cooked. Add a little more oil and/or butter for each batch to stop them sticking. Keep chicken warm in the oven until you are ready to serve.
4.Serve with lemon wedges.
Note
- To get food crispy when frying, it’s important that each piece of food has space around it for hot air to flow freely. A crowded pan causes food to steam and stew.
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