Her 15th birthday crunchy chicken tenderloins

I asked her for a week what she would want me to make for her birthday lunch—anything except burgers, pasta and something fried in a kettle full of oil. I knew setting these boundaries made her life much more challenging, yet I was not equipped to make anything out of those three. Not this week. And somehow, we still ended up with something crunchy, but with some good thing - no frying in a kettle full of oil. Just in the oven to obtain the crunchiest and most delicious tenderloins one can wish for. Inspiration from Half Baked Harvest. Served with Caesar salad, they are divine. Well, alone, too.


800 g chicken tenderloins (you can also use fillets)
30 ml mild cooking oil (I use deodorised sunflower or this one from Emile Noel)

herbs to serve

crumbs:
200 g cornflakes
2 tsp garlic powder
2 tsp onion flakes
1 tsp paprika
1 tsp fresh Rosemary
1 tsp fennel seeds
1/2 tsp coriander seeds 
80 g parmesan grated 

egg mixture:
6 medium eggs
1/3 tsp sea salt

Preheat the oven to 220° C. Pour half of the oil into a pan and place it in the oven for the oil to heat up. 

Blend the cornflakes in a food processor or blender to almost like breadcrumbs. Add the rest of the ingredients and blend again until mixed. You can also place all of it in a ziplock bag and bash with a rolling pin. Place into a shallow bowl.

With a fork, beat the eggs and salt in a bowl.

Prepare chicken. Toss it in the egg to coat well. Place in the crumbs, covering fully, and put on a plate. Prepare all of the.

When the oven and pan are hot, take it out, put on the chicken pieces, pour over the rest of the oil and place in the oven for 12 minutes for tenderloins or 22 minutes for fillets, turning in the first case 3 minutes before the end and if making fillets, 8 minutes Beroe the end. 

Take out, place on a plate, sprinkle over some dill and garlic flowers, and serve. With Cesar salad.