Parmesan Crumbed Chicken Breast with Sweet Chilli Mayo & Chunky Potato Chips

Episode 117 - Parmesan Crumbed Chicken Breast with Sweet Chilli Mayo & Chunky Potato Chips


  • ½ cup Plain Flour
  • 2 Eggs
  • 1/3 cup Lowfat Milk
  • 2 cups
  • ¾ cup Fresh Parmesan Cheese (finely grated)
  • 1/3 cup Chives (finely chopped)
  • 1 bunch Fresh Coriander Leaves
  • Salt & Pepper
  • 600g Chicken Tenderloins (trimmed)
  • Vegetable Oil (for frying)
  • Sweet Chilli Mayo dipping Sauce:
  • ½ cup Whole Egg Mayonnaise
  • ¼ cup Sweet Chilli Sauce
  • ½ Lemon (freshly juiced)
  • Chunky Sweet Potato Chips:
  • 2 – 3 long Sweet Potatoes
  • Chicken Salt, Rock or Sea Salt
  • Canola Oil Spray


  1. Place flour on a plate & lightly beat eggs and milk together in a bowl.
  2. Combine breadcrumbs, fresh grated parmesan, chives, & coriander, cracked pepper in a separate bowl or bag.
  3. Coat chicken, a few pieces at a time in flour, shaking off excess. Dip in egg mixture, allowing excess to drain.
  4. Coat in breadcrumb mixture. Press crumbs on with fingertips to secure.
  5. Pour oil into a large, non-stick frying pan until 1cm deep. Heat over medium heat.
  6. Cook chicken, in 2 batches, for 3 minutes each side or until golden and cooked through. Drain on paper towel.
  7. Meanwhile, combine mayonnaise, sweet chilli sauce and 1 tablespoon of lemon juice in a small bowl.
  8. Serve chicken with Mixed Mesculin Salad and sweet chilli mayonnaise drizzled over chicken.
  9. Cut Sweet potatoes into long steakhouse chips, spray with oil spray and coat in Chicken & Sea salt
  10. Bake for 45mins depending in thickness & toss chips and spray with more oil & chicken sprinkles periodically during cooking process to keep moist and tasty.