Salt & Pepper Chicken....and today, I was reading through a magazine, and found a relatively easy and lowish fat version of it. Thought I'd share it with y'all so you too can become a S&P Chicken lover, just like me!
Prep - 10 min
Cook - 15 min
Preheat oven to 200'c (those overseas might have to convert it to 'f but it's about 375'f I think). Line a baking tray with baking paper. Whisk 2 eggs in a bowl. Combine 1/2 cornflour/cornstarch, 3 tsp Szechuan seasoning (this is the pepper) and 1 tsp sea salt flakes in a shallow bowl or dish. Coat 500g chicken tenderloins with egg and roll in seasoning mix. Arrange on prepared tray and spray with oil or non stick spray. Bake for 15 mins or until you believe it to be cooked through. Serve with rice or heaps and heaps of steamed vegies or asian greens.
I'm going to be trying this soon, and when I do, I'll edit this post and add pics....sorry though, I don't do home delivery!