ingredients

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• ✓400g chicken tenderloins, cut into bite sized pieces
• ✓2 cups of panko bread crumbs
• ✓1 tbsp. dried oregano
• ✓1/2 tsp salt
• ✓1/2 tsp cracked black pepper
• ✓1/2 cup parmesan cheese
• ✓1/4 tsp turmeric powder
• ✓2 eggs
• ✓1 tbsp. Olive oil

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Whisk eggs in a small bowl

3. 3

   In a separate mixing bowl, add panko bread crumbs, oregano, salt, pepper, parmesan and turmeric powder. Stir to combine.

4. 4

   Add the chicken pieces into egg mixture and ensure to coat well.

5. 5

   Place each chicken piece into bread crumb mix and coat well, ensuring all of the chicken is covered. (If you want more crunch, you can do a double coat! After coating the chicken once, place back in the egg mixture and then again in the breadcrumb!)

6. 6

   Place chicken on a lined baking tray and drizzle olive oil over the top.

7. 7

   Bake in the oven for 20 minutes or until cooked through with no pink in the centre (75°C). OR, add to the air fryer for 15 minutes on 180°C. Shake the tray half way. If using airfryer, spray with olive oil before adding to the tray.

8. 8

   Serve with tomato sauce or a delicious napoletana!