Crunchy Chicken Tenders with Curry Leaf Mayo
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Crunchy Chicken Tenders with Curry Leaf Mayo
Recipe by Brent Draper
Serves – 2
Prep Time – 30 mins, (3-4 hours for marinating)
Cook Time – 15 mins
Ingredients
2 Coles chicken breasts
1 cup plain flour
¼ cup cornflour
250 ml buttermilk
2 small bunches curry leaves
1 tablespoon yellow mustard seeds
1 cup Coles whole egg mayonnaise
½ teaspoon Coles ground turmeric
1 tablespoon curry powder
Vegetable oil for frying
Coles sea salt
Method
Place the chicken tenders in the buttermilk and set aside for approximately 3-4 hours in the fridge.
On a plate, combine the plain flour, Indian curry powder, and cornflour, mixing well.
To make the curry leaf mayo, fry the mustard seeds and 1 bunch of curry leaves in a little vegetable oil in a frying pan. Once cooked, roughly chop the curry leaves and add them to the mayonnaise. Stir in the turmeric and set aside.
Bring the frying oil to 180 degrees Celsius, and add a bunch of curry leaves for approximately 10 seconds. Be careful, as this will splatter! Place the fried curry leaves in a bowl on top of a piece of paper towel to drain.
Before coating the chicken, add a few tablespoons of buttermilk to the flour mixture and stir through. This will help create crunchy bits of batter on the chicken.
Once the chicken pieces are well coated, place them in the hot oil and cook for 6-8 minutes or until golden and the meat is cooked through. Drain the oil by placing the chicken on a plate lined with paper towel.
Serve in a bowl with the curry leaf mayo in the center, topping it off with crispy curry leaves and a sprinkle of salt!
