Truffle Cornflake Chicken Tenders
Ingredients:
- 2 x Large Chicken Breast
- 2 x Cups Cornflakes
- 1 x Cup Flour
- 2 x Eggs
- 500ml x Sunflower Oil
- Handful of hazelnuts
- 1 x tsp Chilli Flakes
- 1 x tsp Paprika
- Juice of half a lemon
Directions:
Take your chicken breast and cut it into strips. Around 3cm in thickness is good.- In a sealable sandwich bag, add your cornflakes, seal, and lightly crush with a rolling pin.
- Take three plates and to one, add your flour and a generous downpour of Truffle Dust and give a good mix.
-To the second crack both your eggs and mix and to the third, add your crushed cornflakes along with some salt and pepper to season.
- Gently place your chicken on the first plate of truffle flour and evenly cover both sides.
- Then add the flour covered chicken to your egg mix and again, evenly cover both sides before adding the egg covered chicken to your crushed cornflakes and coat the full chicken in your cornflake mix.
- In the pan, add your sunflower oil and bring to 180 degrees. Once at the correct temperature, add your chicken and cook on each side for 3 minutes until perfectly crisp and golden. Remove from the pan, season with some salt, and allow to dry for a couple of minutes.
- Once slightly cooled, but still hot, stack your tenders onto a serving plate and open your jar truffle honey, take a spoon, and go wild. Drizzle across all your tenders and watch the honey cascade down your tender tower before going to work on your chicken stack.
Get ready to experience a flavour explosion like no other. Imagine biting into a perfectly crispy, golden fried chicken tender that's been truffle infused, all balanced to perfection. Then, just when you think it can't get any better, you go completely rogue and drizzle Truffle Honey all over. The truffle honey takes this classic dish to new heights, with the rich, earthy flavours of truffle mingling perfectly with the sweet, sticky honey. This dish is the epitome of ‘everyday’ meeting ‘luxury’. So go ahead, indulge yourself, and let the flavours of truffle and honey take you on a culinary journey you'll never forget.View Recipe Video
- 2 x Large Chicken Breast
- 2 x Cups Cornflakes
- 1 x Cup Flour
- 2 x Eggs
- 500ml x Sunflower Oil
- Handful of hazelnuts
- 1 x tsp Chilli Flakes
- 1 x tsp Paprika
- Juice of half a lemon
Directions:
Take your chicken breast and cut it into strips. Around 3cm in thickness is good.- In a sealable sandwich bag, add your cornflakes, seal, and lightly crush with a rolling pin.
- Take three plates and to one, add your flour and a generous downpour of Truffle Dust and give a good mix.
-To the second crack both your eggs and mix and to the third, add your crushed cornflakes along with some salt and pepper to season.
- Gently place your chicken on the first plate of truffle flour and evenly cover both sides.
- Then add the flour covered chicken to your egg mix and again, evenly cover both sides before adding the egg covered chicken to your crushed cornflakes and coat the full chicken in your cornflake mix.
- In the pan, add your sunflower oil and bring to 180 degrees. Once at the correct temperature, add your chicken and cook on each side for 3 minutes until perfectly crisp and golden. Remove from the pan, season with some salt, and allow to dry for a couple of minutes.
- Once slightly cooled, but still hot, stack your tenders onto a serving plate and open your jar truffle honey, take a spoon, and go wild. Drizzle across all your tenders and watch the honey cascade down your tender tower before going to work on your chicken stack.
