Beautifully golden and perfectly crispy
Whether your serving these as finger food or for dinner, these hemp heart and panko crumbed chicken goujons are a crowd pleaser! The addition of our Premium NZ Grown Hemp Hearts, adds not only pazzazz but the additional benefits of Plant Based Protein, fibre and Omega 3, 6 & 9.
Ingredients
- 1 ½ kg Chicken tenderloins
- 1 ½ cups Flour
- 3 Eggs
- ¼ cup Milk
- 2 cups Panko crumbs
- 1 cup Hemp hearts
- 2 tsp Paprika
- 2 tsp Cumin
- 2 tsp Curry powder
- 1 l Oil for frying
- Salt & pepper to taste
Directions
- Slice chicken tenderloins length ways in to about 3cm wide and about 10/12 cm long strips ready for crumbing, set aside,
- For crumbing, you will need 4 bowls
- 1st one for the flour, 2nd one for the egg wash (Crack eggs into a bowl add milk, paprika, cumin, curry powder salt & Pepper to taste) whisk together until combined. 3rd one for the Panko crumbs & Hemp Hearts. 4th one for the crumbed chicken all done.
- Roll the sliced chicken in to the flour and coat well shake off excess flour before you place the chicken strips into the egg wash.
- Add the floured chicken strips into the egg wash and coat well, remove any excess egg wash by allowing to drip for a few seconds before adding to the panko crumb and hemp mix.
- You will need to fill up a large frypan with cooking oil around ¾ full and have it on a med/high heat.
- Place your crumbed chicken strips gently into the hot oil. Cook them in batches, 6 - 8 pieces at one time . Allow to cook until golden brown, around 3 minutes on either side.
- Remove from the oil and place on paper towel to absorb any excess oil,
- Enjoy with a light mayo of your choice and/or a squeeze of lemon.