These crumbed chicken tenders made by replacing the traditional egg-wash and flour with mayonnaise.
Simply coat the chook with mayo before crumbing.The mayonnaise already contains the oil and the eggs which wonderfully acts as a perfect ‘glue’ thus bypassing the traditional flour egg wash step. The seasoned stuffing mix is perfect substitution for breadcrumbs.
If you it like a tad spicy you can add some chilli flakes into the stuffing mix or sriracha sauce to the mayo.
Ingredients (serves 4)
- 1kg Chicken Thigh boneless Fillets
- 440g Whole Egg Mayonnaise ( or mayo of your choice )
- 200g Pack of Seasoned Stuffing Mix
Method
- Cut the boneless chook thighs into your desired length strips or nuggets.
- Generously brush the mayonnaise onto the chicken strips. Liberally press on the seasoned stuffing mix to coat well. The mayonnaise already contains the oil and the eggs which wonderfully acts as a perfect 'glue' thus bypassing the traditional flour egg wash step. Also, no need to double crumb as the mayo 'glue' can hold a generous, thick layer of stuffing mix crumb.
- Place in single layer on grill rack or tray into a tabletop Halogen Convection Oven (or air fryer). No need to preheat oven, bake at 200C for around 10-15min. until browned and crispy to your liking. No need to turn the chicken if on the grill rack, . . .if on tray, turn half way.
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