Serves 4-6
Ingredients
- 1 cup cornflakes
- 1/3 cup quinoa puffs
- 1/3 cup oats, toasted
- 2 tbsp polenta
- 2 tbsp panko crumbs, toasted
- ½ bunch parsley, chopped
- ¼ cup Parmesan, grated
- Salt and pepper
- 600mL buttermilk
- 300mL chicken stock
- 600g chicken tenderloins
- 2/3 cup gourmet BBQ sauce
- Pinch chilli powder, optional
- Pinch smoked paprika
- Lemon wedges and slaw, to serve
Method
- In a baking tray mix together the first seven ingredients. Season to taste.
- In a medium saucepan over a medium heat, heat the buttermilk and stock. Before it comes to the boil reduce it to a simmer, cooking the chicken for 5 minutes, or until cooked through. Remove from the liquid and drain on paper towel.
- Whilst the chicken is poaching mix together the BBQ sauce, chilli powder and paprika.
- Dip the poached and drained chicken tenderloins into the BBQ sauce and then into the crumb mixture, pressing to stick.
- Serve with lemon wedges and slaw.