Approx 60 minutes
500g chicken inner fillets
100g plain flour
1 bottle Jack Daniel’s® Smokey Sweet Barbecue Glaze
300g panko breadcrumbs
Zest of 1 lemon
Salt and Pepper
500ml Vegetable Oil for Frying
Place the flour, salt and pepper in a bowl.
Pour the Jack Daniel’s® Smokey Sweet Barbecue Glaze in a separate bowl.
Place the panko breadcrumbs, lemon zest and chopped parsley in a third bowl.
With clean hands, dip the chicken into the flour and coat evenly, tapping off any excess flour on the side of the bowl.
Dip the floured chicken into the Jack Daniel’s® Smokey Sweet Barbecue Glaze, coating the chicken evenly with the glaze.
Dip the chicken into the breadcrumb, lemon zest and chopped parsley mix, coating evenly and tapping off excess crumbs on the side of the bowl.
Place the coated chicken on a plate, cover with cling film and place in the refrigerator to chill for 30 minutes. This helps the crumbs stick to the chicken.
Heat the oil to 160°C. Once the oil is hot, fry the tenders a few at a time until golden brown, placing on kitchen paper to drain.
Serve immediately with a dipping bowl of Jack Daniel’s® Smokey Sweet Barbecue Glaze.