Ingredients

• 1 kg Lilydale Bulk Chicken Breast Fillets, cut into 2cm wide strips
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 1/2 cup white rice flour
• 2 large eggs
• 2 tablespoons water
• 1 1/2 cups panko breadcrumbs
• 1/2 cup unsweetened shredded coconut
• 1 cup vegetable oil

Avocado Coriander Dip

• 1 large avocado
• 1/2 bunch coriander
• 1 spring onion, chopped
• 1 garlic clove, peeled
• 2 limes, juiced
• 1/2 teaspoon sea salt

Method

• Step 1 Preheat the oven to 200°C. Place chicken breast on a cutting board and cut into long 3cm wide strips. Season chicken breast with salt and pepper. Slice each halve into vertical tenders (about 2cm strips wide.)
• Step 2 Place rice flour in a wide, shallow bowl. Lightly beat eggs and water in another shallow bowl. Combine panko and shredded coconut in a third bowl.
• Step 3 Coat each piece of chicken in rice flour, shaking off excess, then dip into egg mixture. Using 2 forks, dip chicken into panko mixture, pressing slightly to adhere the coating. Set aside and continue with remaining chicken.
• Step 4 Heat olive oil in a large skillet over medium-high heat. Fry 3 to 4 tenders at a time, for 2 to 3 minutes on each side, until golden brown, then transfer the chicken to a lined baking sheet. Repeat with remaining pieces. Bake the chicken pieces for about 10 minutes, until just cooked through. Serve immediately, with avocado dip.
• Step 5 To make avocado coriander dip, place all ingredients in a food processor and blend until smooth.