Crispy Chicken Tacos

This recipe uses Fantastic Rice Crackers as a crumb. A perfect alternative for those who are gluten-intolerant.

Serves	Preparation	Cooking	Difficulty
6	20 min	15 min	Easy

Step 1

Place rice crackers in a food processor and pulse until mixture is a fine crumb.
Step 2

Place flour, lightly beaten eggs and rice cracker crumb separately in three small shallow dishes.
Step 3

Dip each chicken tenderloin in flour, egg and rice cracker crumb until well coated.
Step 4

Heat oil in a medium saucepan about 5cm deep over a medium heat. To check if the oil is ready, drop a small piece of bread into the oil, it should sizzle and become golden.
Step 5

Place crumbed chicken tenderloins into the hot oil in batches of 3, turning after 2-3 minutes or until both sides are golden and chicken is cooked through. Remove from pan and drain on paper towel.
Step 6

To assemble taco’s, place a little iceberg lettuce down the centre of each tortilla, followed by some sliced avocado and coriander. Top each with some cooked chicken tenderloin, a dollop of yogurt and a drizzle of sweet chilli sauce.