TURMERIC MASALA CHICKEN TENDERS
Serves: 2 to 4 as a small meal
Prep Time: 2 minutes.
Cooking Time: 30 minutes.
Dietary Style: GF.
One of the easiest ways to get kids to try spice is to use it in dishes they already love - and who doesn’t love breaded and baked (or fried) chicken tenders? The Turmeric Masala is nice and subtle in this dish, and the besan flour adds a deliciously nutty character.
Besan flour is gluten free, but if you wanted a flour base with a little less flavour impact replace the besan flour with a plainer base flour.
Use these chicken tenders to top salads, to stuff in buns with coleslaw, or to dip into raita.
INGREDIENTS
- 500 gm chicken tenderloin
- 1 cup besan flour
- 1 egg
- 2 tbsp milk
- 5 tsp Turmeric Masala
- Olive oil to drizzle
Line an oven tray with baking paper and turn the oven to 180 degrees fan forced with the grill setting on.
In a bowl, mix together the besan flour, and the Turmeric Masala.
In a separate bowl, crack the egg and whisk with the milk until well combined.
Dip the chicken tenderloins into the milk and egg mix and then coat with the besan flour and spice mix. Set in your oven tray.
Place in the oven and watch. Turn the chicken tenders after around 10 minutes so they brown evenly. Depending on the heat of your oven, the chicken tenders should be cooked and golden in around 30 minutes.
Serve.