Coconut Crumbed Chicken Tenders

Ingredients

• 1 kg Chicken tenderloins
• 1/3 cup plain flour
• 3 eggs
• 225 gm pack Arnotts Jatz biscuits
• Vegetable oil, for frying
• 1 lime, rind finely grated
• 1/2 cup shredded coconut
• Dipping sauce:
• 1 1/2 tbsp lime juice
• 1 tbsp sweet chilli sauce
• 200 ml Creme Fraiche

Method

1. In a food processor, process biscuits until they resemble fine bread crumbs. Set aside.
2. Place Jatz crumbs, lime and coconut in a medium bowl. Place eggs in a medium bowl and lightly whisk. Place flour in a medium bowl.
3. Lightly coat chicken, one by one in flour, shake off any excess, then dip in the egg mix, then the Jatz crumbs mixture, pressing gently.
4. Heat oil in a medium frypan. Cook chicken in batches until golden and cooked through. Set aside on paper towel to drain.
5. For the dipping sauce combine in a medium bowl, creme fraiche, chilli sauce and lime juice. Stir well.

Tip

• If you don’t have a food processor, you can put the biscuits in a clip seal bag and roll with a rolling pin until fine.