Serves 6-8 as a snack
1 tbsp lemon pepper
½ tbsp each sea salt flakes, garlic salt and dried oregano
½ tsp each smoked paprika and ground ginger
Finely grated zest of 1 large lemon
3 tbsp olive oil
800g chicken tenderloins
2 x 175g packets The Wholesome Food Company Falafel Chips (Chilli Flavour) or corn chips
150g plain flour
3 eggs, lightly whisked with 2 tbsp milk
Rice bran oil, to deep fry
To serve, sea salt flakes, store-bought aioli and lemon wedges
Combine all spices, lemon zest and oil in a large bowl. Mix well. Add chicken and mix to coat. Allow to marinate in refrigerator for 2 hours.
In a food processor, blend Falafel Chips to a coarse crumb. Pour onto a large plate.
Preheat oil to 200ºC in a deep fryer or deep saucepan.
Place flour on a large plate. Coat each chicken piece in flour, dusting off any excess. Dip in egg mixture, then coat in Falafel Chip breadcrumbs.
Fry chicken in batches of 4 strips at a time for 4-5 mins or until golden on the outside and cooked through. Sprinkle with extra salt and serve with aioli and lime wedges.