Ingredients:

• 4 chicken thighs, hammered out and sliced into strips
• 1 cup panko bread crumbs
• 1 tsp lemon pepper gourmet salt (adjust to taste)
• 1 cup plain flour
• 2 large eggs, whisked
• Olive oil, for shallow frying

Serving Suggestions:

• Your favourite dip (e.g., aioli, sweet chilli sauce)
• Beetroot wraps
• Fresh salad greens
• Grated cheese

Instructions:

1. Prepare the Breading Stations:

• Set up three bowls:
  • Bowl 1: Mix panko crumbs with lemon pepper gourmet salt.
  • Bowl 2: Add plain flour.
  • Bowl 3: Whisk the eggs.

2. Bread the Chicken:

• Dip each chicken strip into the whisked egg, then coat it in the flour.
• Dip it back into the egg and finally coat it with the seasoned panko crumbs.

3. Cook the Tenders:

• Heat olive oil in a frying pan over medium heat.
• Shallow fry the chicken strips in batches until golden and cooked through, about 3–4 minutes per side.
• Transfer to a plate lined with paper towels to drain excess oil.

4. Serve or Wrap:

• As a Snack: Serve the tenders with your favourite dip.
• As a Wrap: Layer a beetroot wrap with salad greens, grated cheese, and chicken tenders. Roll it up tightly for a tasty, portable lunch.

Tips:

• For extra crispiness, press the panko crumbs firmly onto the chicken before frying.
• Add a squeeze of fresh lemon juice over the tenders before serving for an extra zing