Corners crusted chicken tenders
64g plain flour
1 tsp salt
Freshly ground black pepper
2 eggs, beaten
200g Sea Salt Corners Crumbs
32g grated Parmesan cheese
1 tbsp minced rosemary
1kg chicken tenders
Lemon wedges, to serve
Dipping sauces, if desired
Preheat oven to 200 degrees C. Line a baking sheet with foil and coat with vegetable oil spray.
In a shallow dish, stir together the flour, salt and some pepper.
In another shallow dish, beat the eggs well.
In a third shallow disk, stir together the Corners crumbs, Parmesan and rosemary.
One at a time, dip each chicken tender in the flour, shaking off the excess, then in the egg, coating completely. Then dip each tender in the crumbs, covering all sides, and pressing the crumbs gently to make them stick. Set on the prepared baking sheet. When all the tenders are coated, spray them with vegetable oil spray.
Bake for 10 minutes, turn and spray again. Bake for 5-7 more minutes, until browned, crispy and cooked through.
Serve hot, with lemon wedges or a dipping sauce of your choice.