Crumbed Chicken Tenderloins

Crumbed Chicken Tenderloins


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This is a wonderful set of instructions for crumbing chicken tenderloins with a secret ingredient of cocoa to give it a little something different.


Serves: 6 

  • 1 3/4 cup (220g) plain flour, for coating
  • 2 teaspoons cocoa powder
  • 1 pinch freshly ground black pepper, to taste
  • 1kg chicken tenderloins
  • 1 egg, whisked
  • 2 cups (250g) fresh breadcrumbs
  • 2 tablespoons olive oil for frying

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Mix flour, cocoa powder and pepper in a shallow dish or plate.
  2. One by one coat the chicken tenderloins in the flour mixture then dip in whisked egg followed by the breadcrumbs.
  3. In a large frying pan heat oil over medium high heat.
  4. Fry the coated chicken tenderloins in oil until cooked through; approximately 5 minutes.
  5. Drain on paper towel and serve.

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