Crispy chicken tenderloins with a special dip

Ingredients for the crispy chicken tenderloins with shiracha mayo

• 300 grams of chicken tenderloins
• 80 grams of panko
• 1 egg
• 20 grams of flour
• 1 tsp cayenne pepper
• 2 tsp garlic powder
• 5 tbsp. Oilhorn mayonnaise
• 1 tsp sriracha (or chili sauce)
• 2 tbsp creme fraiche
• salt

Here's how to make it

1. Preheat the oven to 180 degrees.
2. Mix the panko with cayenne pepper, garlic powder and salt and pepper. On a plate place the flour, on another plate place the panko with spices and whisk the egg in a bowl.
3. Roll the chicken tenderloins through the flour and sprinkle with garlic powder and cayenne pepper. Make sure the flour covers the chicken tenderloins completely.
4. Pass the chicken tenderloins through the egg and then through the panko. Make sure the chicken is completely covered with panko.
5. Place the breaded chicken breasts on baking paper and bake in the center of the preheated oven for about 15 minutes until crispy.
6. Meanwhile, mix together the mayonnaise, yogurt and sriracha and serve with the crispy chicken.

Enjoy your meal!