Chicken Tenders

These gorgeous chicken tenders is made by Adele on the cooking group I am in. They look so good and i’m sure the kids will love them when I make them this week!

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Ingredients

For the Marinade
1-1.5kg chicken tenderloins
1 cup yoghurt
1.5 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

For the crumbs
2 cups plain flour
1 heaped teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1.5 teaspoons baking powder
4 tablespoons milk
1 cup oil for frying

Combine the chicken tenders with all of the marinade ingredients in a large bowl or ziplock bag. Mix until chicken tenders are evenly coated. Refrigerate for however long you have, I left it for 30 mins you can leave it as long as you can.

Make the crumbs by mixing the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Mix until well combined, then add the milk and stir with a fork until mixture is evenly clumpy/crumbly.

Get a plate or tray ready. Put tenders into the crumbs one or a few at a tome (depends how but your bowl is). Be sure to press the chicken firmly into the crumbs so clumps stick to the meat. (It’s best to use one hand to remove the tenders from the bag and the other to toss in the crumbs). Put crumbed tenders on the tray.

Line another tray with a few layers of paper towels and set aside. Add oil to a pan I put about 1 or 2 cm high oil. Heat just above medium heat (5/9). Fry a few at a time until golden brown on both sides, flip only once. Put cooked tenders on paper towels to drain.

Serve hot alongside salad, bread, potato n gravy, whatever you like.

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Kefta Bi Saniyi

I love Arabic food, and Kefta is one of my all-time favourites. You can buy Kefta mince already made in some butchers or you can easily make it yourself. Google will give you hundreds of wonderfully different ways. I hope you’ll love this recipe here from Hanan in a cooking group I’m in.

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Preheat oven to medium heat

2. Using your hands, divide the Kafta into balls, each the size of an egg, and then flatten each ball into a circle to obtain kafta patties

3. In a baking pan, arrange the Kafta patties one next to the other.

4. And put them in the Oven

5. While the Kafta is in the oven Cut Vegetables (i put Potatoes, tomatoes,Capsicum and Onions) Once Kafta looks cooked take out of the oven

6. Put the capsicum and onions over the Kefta then place the potato slices as a layer on top.

7. Then pour a can or 2 of diced italian tomato (depending on how much you have made) dissolved a bit of tomato paste, salt, pepper and water mix well and then pour evenly over the baking pan and sprinkle dried mint over the food.

8. Cover the baking tray (saniyi) and then place it on stove on high until the sauce for the dish starts to boil. Once it starts to boil cook on low heat for about 30 to 40 minutes or until potatoes are cooked.

9. Serve with white rice on the side.