Couscous-crusted chicken tenders
30 MINUTES | SERVES 2 | EASY
plain flour 50g
smoked paprika 1 tbsp
eggs 2, beaten
panko breadcrumbs 50g
chicken mini fillets 500g
vegetable oil for deep-frying
barbecue sauce to serve (optional)
1 Put the flour onto a plate, add the paprika and plenty of seasoning, and mix well. Put the eggs in a shallow bowl and the breadcrumbs and couscous into another, mixing together well.
2 Toss the chicken fillets first in the flour mixture, shaking to remove the excess, then dip into the eggs and finally into the couscous mixture, patting to thickly coat the chicken.
3 Fill a pan no more than a third full with oil and heat to 180C, or until a cube of bread browns in 30 seconds.
4 Fry the chicken in batches for 3-4 minutes, flipping halfway, until golden, crisp and cooked through. Drain on kitchen paper and season with sea salt flakes. Serve with barbecue sauce, or your sauce of choice, for dipping.
PER SERVING 721 kcals | fat 21.1G saturates 2G | carbs 55.7G | sugars 1.6G fibre 4.2G | protein 75.1G | salt 0.9G
Re-vamped couscous salad
50 MINUTES | SERVES 4 | EASY
olive oil 2 tbsp
red onions 3, thinly sliced
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