- serves 4 people
- preparation 15 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 2 cups cornflakes
- 1 cup finely grated parmesan cheese
- 2-3 tsp dried parsley
- Salt and black pepper
- ¾ cup natural yoghurt
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 800 g free-range chicken tenderloins
- Lettuce leaves, sweet and sour sauce, BBQ sauce, honey mustard sauce, to serve
Instructions
- Preheat the oven to 180˚C fan-forced (200˚C non-fan-forced). Line an oven tray with baking paper.
- Place the cornflakes into a plastic ziplock bag, seal the bag, then use a rolling pin to crush the cornflakes to coarse crumbs. Pour the crushed cornflakes into a shallow bowl, then add the parmesan, parsley and a generous pinch of salt and pepper. Mix well to combine.
- Combine the yoghurt, mayonnaise and mustard in a second shallow bowl and mix well to combine. Coat the chicken tenderloins in the yoghurt mixture, then press into the cornflake mixture on all sides to coat evenly. Transfer the chicken to the prepared baking tray, then repeat until all the chicken has been crumbed.
- Bake for 15-20 minutes, or until the chicken is crunchy and cooked through. Remove to a large serving plate with a few lettuce leaves and dipping sauces of your choice and serve.
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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.
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