Dukkah Crumbed Tenderloins
Golden crusted chicken tenderloins, with Bush Tucker Dukkah and served with zesty sauce - a delicious twist on a classic favourite!
Recipe developed by Mel, Thrive Wholesome Nutrition
Ingredients
- 1/4 cup Rich Glen Signature extra virgin olive oil (EVOO)
- 1/3 cup plain flour
- Salt & pepper, to season flour
- 2 eggs¼ cup milk
- ½ - ¾ cup Rich Glen Bush Tucker Dukkah
- 500g chicken tenderloins
- 1 tbsp smoked paprika
- ¾ cup breadcrumbs, preferably sourdough breadcrumbs or panko breadcrumbs
*To make your own sourdough breadcrumbs, take 3-4 slices of sourdough and roughly tear apart. Cook in a frying pan with some olive oil until golden and crispy. Lay on some paper towel to cool completely, then put into a blender and pulse until they form a fine crumb.
Directions
- To a blender, add the breadcrumbs, RG Bush Tucker Dukkah, paprika, and pulse a few times until well combined. Then pour into a large shallow dish.
- To a separate large shallow dish, add the flour and season well with salt and pepper.
- To another large shallow dish, add the eggs and milk and whisk until combined.
- Take the tenderloins and begin to coat them in the flour mixture, then dip them into the egg/milk mixture, and finally coat them with the crumbing mixture until the tenderloins are well-covered with the crumb mixture. Repeat this for all tenderloins and place them onto the large plate.
- Heat a large frying pan over medium heat and add half the olive oil. Add some of the tenderloins, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until the chicken is well cooked through. Repeat for the remaining chicken.
Serve while hot with your favourite Rich Glen dressing & sauces, such as the Zesty Lime, Sweet Chilli Sauce, or Nanna’s Relish. Yum!