I have even made this chicken for potluck dinners. I just triple up the amount of ingredients and pre-cut the cooked chicken. Then, I toss everything into a slow cooker and take it on the road. It’s always a huge crowd pleaser. Very rarely do I take anything home with me. If I do though, the leftovers warm up nicely and make the perfect lunch the following day. I have even snacked on these chicken tenderloins cold it’s so good! Check out what they are saying about this recipe over at Recipe Lion:
“You won’t find easy chicken recipes more delicious than this dish here.”
This chicken recipe will quickly become a favorite among all of your family!
Ingredients
1 tablespoon Argo corn starch
1/4 cup lemon Juice
1 grated lemon rind
1 1/2 cup Swanson chicken stock
1 teaspoon grated ginger
1 tablespoon brown sugar
2 egg whites
1/2 cup corn meal
1/2 cup Gold Medal flour
2 tablespoons water
3/4 pound chicken tenderloins
2 tablespoons oil
chopped spring onion for garnish
Instructions
Mix corn starch with the lemon juice. Mix the lemon rind, stock, ginger, brown sugar, and corn starch mixture together in a saucepan.
Bring to the boil and cook for 1 minutes. Set aside while preparing chicken.
Lightly beat together the egg whites and water. Then mix together the flour and cornmeal. Dip the chicken in the egg white mixture, and then in the flour mixture to coat evenly.
Heat the oil in a wok or frying pan and fry the chicken until the juices run clear.
Pour over the lemon sauce and served garnished with chopped spring onion.
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Quick Tip: Serve over rice.
Thanks again to Recipe Lion for this crunchy and delicious chicken recipe.