Ted
Writer and expert11 months ago
Ingredients
- 500 g Chicken breast filets
- 4 tbsp Tingly Ted's
- 1 tsp salt
- 1 tsp pepper
- 200 g flour,seasoned
- 3 eggs
- 300 g panko breadcrumbs
- 100 g butter
- 1 bulb roasted garlic
- 2 tbsp Tingly Ted's
- 1 tsp dried parsley
- 1 tsp salt
- 1 tsp chilli flakes
- 50 g paramesan cheese, grated
- 25 g fresh parsley, chopped
Instructions
1.
To make your tingly butter, in a blender combine softened butter, 1 bulb roasted garlic, Teds, parsley, salt and chili flakes. Blitz until completely combined. Pop the tingly butter in the fridge for later.
2.
Season your chicken breast filets with Ted’s, salt and pepper. To panne, dip your filets into seasoned flour, then beaten eggs and finally your panko breadcrumbs.
3.
Heat oil in a shallow frying pan and cook your tenders until golden brown and completely cooked through.
4.
Once the chicken is cooked, heat a small pan and melt your tingly butter, pour the melted butter over your chicken tenders, then freshly grated parmesan cheese and a sprinkle of parsley. Toss and serve with tingly spiked mayo!
Ted
Writer and expert
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