Are the kids asking for chicken nuggets again? Try our healthier version with no processed meat and using far less oil than deep or shallow frying. Instead of using up three bowls to crumb your chicken dippers with the traditional crumbing method, simply press your tenderloins into panko breadcrumbs that are cooked in our grill in just 10 minutes. Far less washing up, no oily spitting pans – perfect! For this recipe, you'll need a Sunbeam Café Contact Grill & Sandwich Press.
Ingredients:
- 2 cups panko breadcrumbs
- 2 tbs olive oil
- ¼ tsp salt
- 500g boneless chicken tenderloins
- BBQ sauce, for dipping
Let's make it:
Step 1:
Preheat your Sunbeam Café Contact Grill & Sandwich Press until the light turns green.
Step 2:
While the grill is heating, add your panko breadcrumbs to a large mixing bowl. Drizzle over olive oil and add the salt. Use a wooden spoon to mix evenly until the olive oil has coated all the panko and is a light golden colour.
Step 3:
Add one chicken tenderloin to the bowl with the panko and turn to coat, pressing the crumbs gently into the chicken. Remove the chicken (lightly shaking to remove excess) to a plate and repeat with the remaining chicken tenderloins. TIP: To get an even coating, coat each tenderloin individually instead of adding all chicken to the panko in one go.
Step 4:
Using tongs, place the crumbed chicken onto the Sunbeam Café Contact Grill & Sandwich Gently lower the top grill down, onto the Grill Setting “2”.
Step 5:
Cook for 5 minutes, then open the grill and flip the crumbed chicken. Cook for a further 5 minutes. Serve with BBQ dipping sauce and enjoy!
Cook's Tip:
Try a variation on this recipe by adding extra flavours, ½ teaspoon garlic powder in the flour mixture and 1 small stalk finely chopped rosemary to the crumb for rosemary garlic dippers!