How could we make these simply crumbed tenderloins the crispest ever? Covered them in Nacho Cheese Doritos, that is the secret!
500g Lilydale Free Range Chicken Tenderloins, split crossways
250ml (1 cup) buttermilk
170g bundle Nacho Cheese Doritos, coarsely hacked
1 egg, daintily whisked
50g (1/3 cup) plain flour
Gentle salsa, to serve
Select all fixings
Spot the chicken in a glass or clay bowl. Cover with buttermilk. Cover and spot in the cooler for 4 hours or short-term to marinate.
Preheat the stove to 180C/160C fan-constrained. Line a baking plate with baking paper.
Heartbeat the corn contributes a food processor until coarsely cleaved. Move to a plate. Spot the egg in a shallow bowl. Spot the flour on a different plate.
Channel the chicken and dispose of the buttermilk. Spot the chicken in the flour, shaking to eliminate overabundance. Dunk in the egg and afterward press into the corn chips, squeezing great to cover. Move to the pre-arranged plate. Shower with oil. Heat for 12-14 minutes or until brilliant. Present with salsa.