"This is my take on an inside-out chicken Kiev," says Nick Stanton of Leonardo's Pizza Palace. "It's a good little snack, especially with the aÏoli and garlic butter, and a real crowd-pleaser."
- 50 gm (⅓ cup) plain flour
- 1 egg
- 1 tbsp milk
- 100 gm fine dried breadcrumbs
- 8 chicken tenderloins (about 500gm)
- Canola oil, for deep-frying
- Lemon cheeks, to serve
- Aïoli, to serve
- 125 gm unsalted butter
- ½ tsp finely chopped garlic
- 1 tbsp finely chopped flat-leaf parsley
- 1Set up a crumbing station with three separate bowls: place flour in the first bowl, place egg and milk in the second bowl and whisk them like you're making scrambled eggs, and place breadcrumbs in the third bowl. Season chicken, then dust in flour, shaking off excess. Dip into egg mix, then coat in breadcrumbs, making sure tenderloins are completely coated and there are no cracks – they need to be completely sealed. Refrigerate (uncovered) for at least 1 hour to set.
- 2For garlic butter, place butter and garlic in a small saucepan over low heat and cook until butter is infused but garlic is not browned (8-10 minutes). Add parsley, stir to combine, and keep in a warm place.
- 3Heat oil to 180°C in a large saucepan. Deep-fry tenders in small batches, turning occasionally, until golden (3-4 minutes; be careful, hot oil will spit). Remove with tongs and drain on paper towels. Brush with a little garlic butter and season to taste.
- 4Stack chicken on a plate, drizzle with remaining garlic butter and serve with lemon cheeks and a dollop of aïoli.