serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Mum's Kitchen
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 500 g chicken tenderloins, trimmed of sinew
- sunflower oil or olive oil, for shallow frying
- lemon wedges, to serve
Marinade
- 250 g sour cream
- 1 tsp Worcestershire sauce
- ¼ bunch chives, finely chopped
- ½ lemon, zested and juiced
- salt and pepper, to taste
Crumbs
- 60 g (1 cup) sourdough breadcrumbs
- ½ lemon, zested
- ¼ bunch parsley, leaves picked, finely chopped
- 15 g finely grated parmesan cheese
- salt and pepper, to taste
Marinating time: 2 hours (optional)
Instructions
- For the marinade, place all the ingredients in a bowl and stir to combine.
- For the crumbs, place all the ingredients in a bowl and stir to combine.
- Dip the chicken in the marinade, make sure the chicken is fully coated. Transfer to the crumb mix, toss to coat well, then place on a plate and press firmly to flatten the chicken and help the breadcrumbs adhere.
- Fill a large frying pan with about 2 cm of oil and place over medium heat. To test if your oil is ready, dip one end of a piece of chicken in and see if the oil bubbles. Cook the chicken, in batches for 1-2 minutes on each side or until golden. Serve with lemon wedges.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mum's Kitchen
