If the kids want something other than a sandwich for lunch, give these crunchy chicken tenders a go. They’re egg-free, too.
- Serves4
- Cook time30 minutes
- Prep time25 minutes
Ingredients
- 1/3 cup (50g) plain flour
- 3 tsp Mexican seasoning
- 1 tsp onion powder
- 3/4 cup (210g) Greek-style yoghurt
- 4 cups (160g) corn flakes, coarsely crushed
- 500g Coles RSPCA Approved Chicken Tenderloins
Avocado dip
- 1 avocado, stoned, peeled
- 1 tbs lemon juice
- 1/2 small tomato, finely chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Combine the flour, Mexican seasoning and onion powder in a shallow bowl. Place the yoghurt and corn flakes in separate bowls.
Step 2
Coat each piece of chicken in the flour mixture, shaking off excess. Dip in yoghurt, then in corn flakes, turning to coat. Transfer to the lined tray and bake for 25-30 mins or until golden and cooked through.
Step 3
Meanwhile, to make the avocado dip, place the avocado and lemon juice in a small bowl and use a fork to mash until smooth. Season. Add the tomato and stir to combine.
Step 4
Place chicken tenders and avocado dip in separate airtight containers. Store in the fridge for up to 2 days.
Recipe tip
COOK. STORE. SAVE.
Use it up: You'll have leftover corn flakes after making these Tex-Mex tenders. If it's not a cereal of choice at your place, use them to make a batch of Chocky Rock Cookies with the kids for a treat. Find the fun recipe at coles.com.au/chockyrockcookies.
