serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Quick and Crispy
episode • The Cook Up with Adam Liaw • cooking • 23m
G
episode • The Cook Up with Adam Liaw • cooking • 23m
G
Ingredients
- 1 ½ tsp ground saltbush (dried saltbush leaves)
- ½ cup plain flour
- Salt and black pepper
- 2 eggs
- 1 cup panko breadcrumbs
- 500 g chicken tenderloins
- Canola oil, for shallow frying
- Lemon wedges, rocket leaves, to serve
For the lemon myrtle aioli
- 1 cup whole egg aioli
- 1 tsp salt
- 1 tsp ground lemon myrtle
Instructions
- Prepare a crumbing station with three shallow bowls, combine the ground saltbush, flour and a generous pinch of salt and pepper in the first, whisk the eggs with a fork in the second, then place the panko breadcrumbs in the third.
- Dip each chicken tenderloin into the flour, egg, then breadcrumbs and transfer to a plate, ready to fry. Repeat until all the chicken is crumbed. Heat enough oil to coat the base of a large frying pan over medium heat. Once hot, fry the chicken for 2-3 minutes per side, or until cooked through, golden and crisp. Drain the cooked chicken on a paper-towel lined tray.
- To make the lemon myrtle aioli, combine the ingredients in a small bowl, add a splash of water if you like, to get your desired dipping consistency.
- Serve the crispy saltbush chicken with lemon wedges, rocket and the lemon myrtle aioli for dipping.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Quick and Crispy
