This recipe uses Fantastic Rice Crackers as a crumb. A perfect alternative for those who are gluten-intolerant.
|6||20 min||15 min||Easy|
Place rice crackers in a food processor and pulse until mixture is a fine crumb.
Place flour, lightly beaten eggs and rice cracker crumb separately in three small shallow dishes.
Dip each chicken tenderloin in flour, egg and rice cracker crumb until well coated.
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.
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.
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.