Serves 4

Ingredients

500g chicken tenderloins

1 egg

Generous amount of canola oil

Choose ONE of these crumbing batters

• 2 Tblsp brown rice flour
• 150g Sakata plain rice crackers
• ¼ tsp salt
• ¼ tsp citric acid

Or

• 2 Tblsp brown rice flour
• 2 cups Gluten Free Special K

Method

• Slice each tenderloin in half, length ways
• Crack the egg into a bowl and lightly whisk it
• Choose one of the crumbing batters
  • Sakata choice: place the 4 ingredients into a blender and blend until the Sakata have been ground down
  • Special K choice: place the 2 ingredients into a blender and blend until the cereal is roughly ground
  • Alternatively, you can place the ingredients into a zip lock bag and roll a rolling pin over them to crush the Sakata or the Special K
• When the crumb is prepared, take each chicken strip and place it into the beaten egg to completely coat the chicken
• Roll the chicken in the crumb
• Cover the base of a fry pan in oil and heat until the oil starts to shimmer.
• Then add the strips of chicken and cook on one side for about 5 minutes before turning it over, to cook the other side
• When browned and cooked through, remove from the stove and place on paper towel to drain away some of the fat before eating.

Suggested uses

• Eat with suitable aioli, as pictured, for a snack
• Use in wraps for lunch
• Cut into salads for lunch
• Serve with vegetables for dinner