1large bunch of flat leaf-parsleychopped very finely
1tspred wine vinegar
1red chilli, finely chopped (I use fresno chillies for medium heat) - discard the seeds for less heat
Preheat the oven to 200C/400F
Place the whisked egg in one bowl, the flour, salt and pepper in a second bowl and mix. Place the breadcrumbs, paprika and olive oil in a third bowl and mix well (the oil should coat the breadcrumbs, but the mixture shouldn’t stick together).
Dip the chicken strips into the flour, then coat in the egg and finally coat in the breadcrumbs. Place on a couple of baking sheets. Try to ensure they’re not too close together, otherwise they won’t go crispy.
Place in the oven and cook for 15 minutes until golden brown.
Whilst the chicken is in the oven mix all the chimichurri ingredients together and put to one side.
When the chicken comes out of the oven, cut one of the tenders in half to ensure it’s cooked though. It should be hot throughout with no trace of pink.Serve with the chimichurri.
Potato Wedges (Serving suggestion for Chicken Tenders):
I find this recipe goes well with potato wedges.
For four people, slice 3 large potatoes into wedges, place on a baking sheet, then drizzle with 2 tbsp oil, ½ a tsp of paprika, ¼ tsp cumin and a good pinch of salt and pepper.
Mix it all up with your hand so the potato wedges are covered in the oil, then cook for 25-30 minutes at 200C/400F, turning over once or twice during cooking. If you get the potato wedges in the oven first, you can be preparing the chicken whilst the potatoes are cooking. Then add the chicken to the oven with the potatoes so they all finish at the same time.
.Nutritional Information is per serving (not including potato wedges).