Ingredients 1 handful of pineapple sage
100 ml freshly squeezed lemon juice
1 tbs lemon zest
2 tsp paprika
2 tbs Himalayan salt
1 tsp ground black pepper
2 cloves of garlic, minced
1/2 cup of water
1/2 cup of sunflower oil
2 cups of white flour
1 kg chicken tenderloins
Finely chop the pineapple sage (alternatively chop and bruise with mortar and pestle).
Extract juice from lemons.
Grate lemon skin into zest.
Combine the sage, lemon juice, 1 tsp Himalayan salt, 1 tsp paprika, lemon zest, garlic and water in a jug or container.
Marinate the chicken tenderloins in the mixture. Place the chicken in a wide pan and pour the mixture over. Rub the mixture into the chicken. Be sure to rub the sage and garlic in well. Let it chill in the fridge for 20 minutes or so (or as long as you want, the longer the better as the lemon juice will tenderize the chicken and add extra flavour).
Tip: let the chicken marinate for a day, the lemon will tenderize the chicken and pack it full of flavour for a zesty, tangy sensation.
Whisk egg in a separate bowl. This will be your base coat for the crispy coating.
Combine flour, 1 tsp salt, 1 tsp pepper and 1 tsp paprika in a large bowl. This will be your crispy coat.
Once chicken is marinated, dip each piece in the egg and then coat with the flour mix.
Pan fry for 4 minutes on each side or until golden brown. Let oil drain on a rack or paper towel.