Serves 1
Directions
- 1Place the chicken tenderloins in a bowl.
- 2Mix the chili flakes, lemon juice, olive oil, salt, and black pepper, then pour it over the chicken. Mix well.
- 3Marinate for at least 1 hour – preferably up to 6 hours for more flavor.
- 4Melt the butter with the olive oil in a saucepan over low heat.
- 5Gently sauté the grated garlic for about 2 minutes (do not let it brown).
- 6Add the chicken broth and let it simmer for about 3 minutes.
- 7Pour in the cream and let the sauce thicken for about 5 minutes.
- 8Stir in the Parmesan, chives, basil, salt, and black pepper. Add lemon juice and zest if desired.
- 9Reduce the heat to low and keep the sauce warm.
- 10Grate the potatoes using a grater.
- 11Place the grated potatoes in cold salted water for 10 minutes.
- 12Drain and squeeze out all the water using a clean kitchen towel.
- 13Mix the potatoes with paprika powder, onion powder, garlic powder, Italian seasoning, and salt.
- 14Coat each piece of chicken in flour, then dip in beaten eggs, and finally press into the seasoned grated potatoes.
- 15Heat oil to 180°C (356°F).
- 16Fry the chicken until golden and crispy, about 4–6 minutes depending on the size of the pieces.
- 17Let drain on a rack.
Ingredients
- 500 g chicken tenderloins
- 0.5 tsp chili flakes
- 1 Juice of 1 lemon lemon juice
- 2 tbsp olive oil
- Salt
- black pepper
- 50 g butter
- 2 tbsp olive oil
- 2 grated garlic cloves
- 30 g grated Parmesan cheese
- 100 ml chicken broth
- 100 ml heavy cream
- 1 handful chopped chives
- 8 sliced basil leaves
- Salt
- black pepper
- 1 bit lemon juice
- 1 bit lemon zest
- All-purpose flour
- 3 eggs
- 1 kg grated potatoes
- 1 tbsp paprika powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Italian seasoning
- 1 tsp salt
Equipment
bowlsaucepangraterclean kitchen towelrack
Tips
- Marinate for at least 1 hour – preferably up to 6 hours for more flavor.
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