ingredients

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• ✓400g chicken tenderloins
• ✓2 cups of panko bread crumbs
• ✓1 tsp cumin
• ✓1/2 tsp chilli flakes
• ✓2 tsp paprika
• ✓1/2 tsp salt
• ✓1/2 tsp cracked black pepper
• ✓1/4 tsp turmeric powder
• ✓1 tsp garlic powder
• ✓2 eggs
• ✓1 tbsp. olive oil
• ✓2-3 white potatoes, sliced into wedges
• ✓Sprinkle of salt & pepper
• ✓1 tsp dried oregano

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   Coat potato wedges in a sprinkle of salt, pepper and dried oregano and either a splash of olive oil or spray oil. Lay on a lined baking tray and place into the oven for 30 minutes or until tender.

3. 3

   Meanwhile, whisk eggs in a small bowl

4. 4

   In a separate mixing bowl, add panko bread crumbs, cumin, chilli flakes, paprika, garlic powder, salt, pepper, and turmeric powder. Stir to combine.

5. 5

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

6. 6

   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!)

7. 7

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

8. 8

   Bake in the oven for 20 minutes or until completely cooked through with no pink in the centre (75°C).

9. 9

   Serve tenders with the potatoes and tomato sauce or a delicious Napoletana!