Servings | serves |
Ingredients
- 600 grams Chicken Tenderloins
- 1/3 cup Plain Flour
- 2 teaspoons Mexican Chilli Powder
- Vegetable Oil to shallow fry
Avocado Dip
- 2 Avocado
- 1 tablespoon Lemon Juice fresh
- 1 tablespoon Coriander chopped
Ingredients
Avocado Dip
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Instructions
- Cut each tenderloin diagonally into 3 strips. Sift flour and chilli powder onto a plate.
- Dip chicken into the flour mixture and shake off excess.
- Heat about 5 mm of oil in a large frying pan. Working in batches (to suit to the size of your pan – don’t overcrowd it), cook chicken over medium heat for 5 mins, turning occasionally, or until golden and crisp. Drain on paper towels.
- To make the dip, mash avocado flesh with a fork, then mix with lemon juice and coriander. Season to taste.
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