Light n' Spicy Crumbed Chicken


  • 12 (900g) chicken tenderloins
  • 1/3 cup (50g) plain flour
  • 2 egg whites, lightly beaten
  • 1/3 cup (35g) packaged breadcrumbs
  • 1/3 cup (35g) corn flake crumbs (crushed cornflakes)
  • 2 teaspoons garlic salt
  • 1 teaspoon lemon pepper


  1. Toss chicken in flour and shake away excess flour
  2. Coat chicken in egg, then in combined breadcrumbs, salt and pepper
  3. Cover and refrigerate for 15 minutes.
  4. Place chicken in a single layer on an oven tray and bake, uncovered in a hot oven for about 15 minutes or until cooked through
  5. Serve with salad

Serves 4

Source: Women's Weekly 'Low Fat Meals in Minutes'. 

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