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- 500 g of chicken tenderloin
- 1 package of taco seasoning
- 2 cups corn flake crumbs
- 1/3 cup plain flour
- 1 egg
- 1 teaspoon of milk
Cover the chicken with the egg and milk mixture.
Place the taco, flour and crumb mixture in a large zip-lock bag. Close and shake to combine.
Add chicken to bag in batches and shake to coat.
Remove the chicken and place it on a tray lined with baking paper.
Drizzle with oil, then bake at 200 ° C for about 20-30 minutes, turning.
If you prefer chicken thighs over chicken sirloins, you will need approximately 1kg of thighs to fit the recipe. Nice served with chips or wedges and salad. I prepare the chicken and then place the trays in the freezer instead of the oven; They are easy to defrost for a quick meal. Once frozen, store it in a ziplock bag.