The crunchy, mustard coating adds flavour and texture that will please the family. Serve with a fresh salad for a complete meal.
Using potato flakes for the coating means these tasty tenders are also gluten-free.
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Crispy mustard tenderloins
Please the family with these tasty chicken tenders.
- 20 mins cooking
- Serves 4
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Ingredients
Crispy mustard tenderloins
- 1 cup (300g) mayonnaise
- 1 tablespoon dijon mustard
- 1 cup (60g) instant potato flakes
- 12 chicken tenderloins (900g)
- 150 gram mesclun
- 200 gram cherry tomatoes, halved
Method
Crispy mustard tenderloins
- 1Preheat oven to 180°C. Oil oven tray.
- 2Combine mayonnaise and mustard in small bowl. Place potato flakes in medium shallow bowl. Coat chicken, one piece at a time, first in mayonnaise mixture then in potato flakes.
- 3Place chicken, in single layer, on tray, bake about 15 minutes or until chicken is lightly browned and cooked through.
- 4Combine mesclun and tomato in medium bowl.
- 5Serve chicken with salad.
Notes
Mesclun is a gourmet salad mixture of assorted young green leaves, including baby spinach, mizuna, curly endive and coral lettuce, substitute baby rocket (arugula) or baby spinach leaves if you can't find mesclun.
