These chicken tenders are packed with flavour, served with asparagus, roasted cherry tomatoes, and a silky cauliflower puree.
Serves 4
Prep Time: 20 minutes + marinating time
Cook Time: 20 minutes
Ingredients
125ml buttermilk, plus 2 Tbsp extra
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp garlic granules or powder
500g chicken tenderloins
70g quinoa flakes
25g parmesan, finely grated
Olive oil spray
1 large potato, peeled and diced
450g cauliflower, trimmed, cut into florets
Salt and pepper
16 cherry tomatoes
16 spears of asparagus
Method
Combine the buttermilk, paprika, cayenne pepper and garlic in a bowl. Add the chicken and toss to coat. Cover with cling film and place it in the fridge for a couple of hours or preferably, overnight.
Combine quinoa flakes and half the parmesan on a plate. Dredge each chicken tender through the mixture. pressing it in until each piece is evenly coated. Transfer to a plate and set asideC.
Cook the potato and cauliflower in a large saucepan of boiling water until tender - around 15 minutes. Drain and either blend in a small food processor, or get to work with a potato masher until the mixture is smooth. Stir in the extra buttermilk and the remaining half of the parmesan. Season lightly with salt and pepper.
Heat a large frying pan over medium-high heat. Spray the chicken lightly with olive oil. Cook the tenders for 3-4 minutes each side or until golden and cooked through. It will need to be done in batches so that the pieces don't overlap.
Meanwhile, cut the asparagus spears in half and put into a small saucepan and bring to the boil. Cook for around 6 minutes so the asparagus remains slightly crisp.
Once the chicken is cooked, add a little bit of oil to the pan and throw the cherry tomates in whole, cooking for 5 minutes or so until the skins start to split. Serve the chicken on the cauliflower purée with the asparagus and tomatoes.
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