Ingredients
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1 cup wholemeal plain flour
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2 tsp sweet paprika
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1 tsp garlic powder
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sea salt flakes
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500g chicken breast
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2 eggs
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1/2 cup reduced-fat milk
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2 cups panko breadcrumbs
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cooking oil spray
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salad vegetables and ketchup, to serve
Method
Preheat oven to 180°C. Combine the flour and spices in a bowl, then season with salt. Add the chicken tenderloins, then set aside for 5 minutes to allow the flour to stick properly.
Whisk the eggs and milk in a second bowl. Shake the chicken tenderloins to remove excess flour, then stir into the egg mixture and set aside for 5 minutes, then drain and toss with the panko breadcrumbs.
Arrange on a lined oven tray and sprinkle with cooking oil spray. Bake for 12-15 minutes, until the crumb is golden and the chicken is firm to touch. Serve hot with salad vegetables and ketchup.
STYLING NOTE: KETCHUP IN A LETTUCE CUP, salad vegetables in stars for kids
