Crumbed Chicken Tenderloins

Crumbed Chicken Tenderloins

These tenderloins are made by hand with Japanese Panko breadcrumbs, they give a super crunchy-crispy finish to the chicken.



  1. Cook in a non-stick pan, with enough oil for shallow frying. 
  2. On a medium to high heat test the oil with a few breadcrumbs to see if it sizzles straight away. 
  3. Fry the chicken for 4 to 5 minutes on each side or until golden and cooked through. 
  4. Allow to sit on some paper towel to drain. 
  5. Season well, and serve with a cheek of lemon for some freshness.

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Crumbed Chicken Tenderloins


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