Who doesn't love a crumbed chicken tender? And this version with ranch salad is a real winner!
¾ cup buttermilk
2 cups panko breadcrumbs
2 tablespoons smoky barbecue seasoning
12 chicken tenderloins (800g)
Vegetable oil, for shallow frying
Bottled ranch dressing and lemon wedges, to serve
2 cob cobs, husks removed
1 large Lebanese cucumber
½ small iceberg lettuce (400g), chopped
To make salad, cut kernels from cobs. Place in a large bowl. Cut cucumber in half lengthways then cut diagonally into 1cm thick wedges. Add to bowl with lettuce. Toss well. Refrigerate, covered.
Pour buttermilk into a medium bowl. Combine breadcrumbs with seasoning in a large, shallow dish.
Working with one piece of chicken at a time, dip in buttermilk then toss in breadcrumbs, pressing on firmly to coat evenly.
Heat enough oil in a large, non-stick frying pan to shallow-fry, over a medium to high heat. Add chicken in two batches. Shallow-fry for about 3 to 4 minutes on each side, or until golden and cooked through. Drain on absorbent kitchen paper.
Serve chicken with salad, dressing and lemon wedges.
TIP! Chicken can be crumbed up to 6 hours ahead. Place in a single layer on a tray lined with baking paper. Refrigerate, covered. For a change, replace barbecue seasoning with lemon and pepper seasoning.