PISTACHIO CRUMBED CHICKEN STRIPS
COOKBOOK: Women’s Weekly Cooking in Minutes
You can make your own guys! Not only is it super easy to make but you’re also introducing the nutrients of nuts into the meal. These were absolutely delicious! Paul keeps asking me when am I making the pistachio chicken! :)
1 1/2 cups (110g) breadcrumbs
1/2 cup (70g) pistachio, chopped finely
2 tablespoons of sweet chilli sauce
650g chicken tenderloins
1 large egg , lightly beaten
Oil for frying (I use olive oil which can be costly so you can substitute with vegetable oil) Salt
Whisk eggs in a bowl. add sweet chilli sauce.
Combine crumbs and nuts in a medium bowl. Dip chicken in egg, then in breadcrumb mixture to coat.
Heat oil in a deep pan. Drop a small piece of bread , if it starts to fry and rise to the top, the oil is hot enough. Deep fry chicken pieces in batches. Approx 2mins or until golden and cooked through. Drain on absorbent paper, season to taste. Serve on a bed of salad.