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Lime and coriander tenderloins

Serves: 4

Preparation time: 10 minutes (2 hours marinating)

Cooking time: 15 minutes


  • 2 packets Lilydale tenderloins
  • 1 Tblsp olive oil
  • 2 Tblsp chopped coriander
  • 2 tspn finely grated lime rind
  • 2 tspn limejuice
  • 1 clove garlic, crushed
  • 2 eggs, lightly beaten
  • 2/3 cup plain flour
  • oil for frying


  1. Place the tenderloins, oil, coriander, rind, juice and garlic in a bowl, season with salt and pepper. Stir to evenly coat the tenderloins. Cover with plastic wrap and refrigerate for at least 2 hours.
  2. In a small bowl whisk the eggs and two tablespoons of water. Put the flour onto a plate.
  3. Heat enough oil to 180C in a large pan to fry the tenderloins. Dip each tenderloin in the flour to coat, then into the egg. Carefully place 3 tenderloins at a time into the hot oil. Cook for 2-3 minutes until chicken is golden is cooked through

Serve with aioli and lime wedges.

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Our Recipes
Our Recipes