Crispy chicken tenders

Crispy chicken tenders




  • 500g chicken tenderloins
  • half a  cup cornflour (gluten-free)
  • Salt and pepper (optional)
  • 2 tablespoons continental parsley, chopped
  • 2 tablespoons olive oil


Trim any yucky bits off the chicken and slice large tenderloins in half lengthways.

Place cornflour, salt and pepper (if using) and parsley in a freezer bag. Add chicken, seal bag and shake to coat chicken in cornflour mixture.

Heat oil in a large non-stick frypan over medium-high heat. Shake excess flour off chicken and cook in two batches until crispy and golden, about 3 minutes each side.

Serve with homemade chips or wedges and salad. Some sweet chilli sauce gives the chicken a little something extra for more demanding palates!


  • I coat half the tenderloins in parsley-free flour for the kids so there are no green bits, then add the parsley to the flour and coat the big people‰s chicken.
  • Use leftovers in chicken schnitzel-type sandwiches.

Serving Suggestions


Leave A Comment