This delicious & healthy recipe features baked granola crusted chicken tenders that are made using artisanal granola from Nora got Sweet Tooth.
About nine months back or so I saw this advert by a new home caterer who was planning to introduce granola and meusli. The advert piqued my interest because I love granola and it is the easiest breakfast possible. Add yoghurt/milk and you are done.
A few days later I messaged her to ask for the prices. She responded and I disappeared. Why you ask?
The simplest reason possible – I found her prices to be on the steep side. She gives her granola in big bags so obviously the price would be higher. And while I understood all that and the price of ingredients I was hesitant. What if I didn’t like? I am quite finicky about the type of granola I buy – lots of clusters, minimal flakes, more nuts, no raisins etc etc. Now a normal seller would have just been like oh, forget it. But that’s not how Nora operates.
She basically called me out on why I disappeared and then proceeded with explaining her product in the best way possible, telling me about all her ingredients and promising to make smaller portions for newbies like me. There would be no guarantee of clusters but that’s how it is when you make it at home. I took the plunge, ordered and was I blown away. Yes, it’s pricey but so worth it. The serving size is huge, the ingredients are premium quality and there are so many of them with all of them melding together beautifully. Plus it’s not sugary sweet so healthy & delicious.
So when Nora contacted me for a recipe development project I was thrilled. She wanted me to use her granola in different recipes and I started shooting idea’s left right & center – how about a fruit yoghurt topped with granola? Or a parfait with winter fruits? Or maybe a basil seed pudding with granola for crunch.
But no, this had to be something different and so with a lot of thought here’s the first recipe using her granola. It’s savory using granola as a crumb coating. I have used boneless chicken pieces but breast fillets can be used instead and served with grilled vegetables for a healthy & delicious dinner. Make sure you coat the chicken well as the granola not only gives crunch but ensures the chicken remains moist inside.
If you want to buy this granola or muesli or panjeeri (aka our Desi granola) send them an inbox on their Facebook page. The owner will respond and the moment she’s back from sourcing her unique add-ons (like salted caramel bites, yoghurt pretzels, raspberry clusters etc etc) she will have your order ready.
Disclaimer: This recipe post was part of a recipe development project in conjunction with Nora got Sweet Tooth. The granola was supplied as part of the project. However, all opinions regarding the product are my own.
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon white pepper
- ¼ teaspoon black pepper
- ¼ teaspoon red chili flakes
- 1.5 - 2 cups granola from Nora got Sweet Tooth
- 1 egg
- 2 chicken breasts, cubed
- Oil, for brushing
- Preheat oven to 180 C.
- Line baking sheet with aluminum foil and grease with about two teaspoon of oil.
- Season flour with salt, white pepper, black pepper and red chili flakes and keep in a bowl/shallow plate.
- Whisk egg with a teaspoon of milk and set aside.
- Take out Nora got Sweet Tooth’s granola in a plate. Sift out some of the bigger pieces of fruit (especially if you are using the Date & Fig version) and put them back in the bag. Munch on them if you prefer. The granola can be pulsed for a few seconds in the processer for a finer crumb coating or can be used as.
- Set up the three dishes; one with the flour, one with the egg mixture and one with the granola (pulsed or used as is). Use only one cup of the granola in the beginning and then add more as required otherwise it gets too sticky with the egg drenching.
- Put the chicken pieces first in flour, then in egg mixture and then in the crushed granola.
- Place the granola crusted chicken tenders on the baking sheet. Drizzle a teaspoon of oil along with a pinch of salt & pepper.
- Bake for 10 minutes on one side, turn it over and then bake for 10-15 minutes on the other side.
- Serve with a spicy dipping sauce like Sambel Olek, Sriracha Mayo or Peri Peri Mayo.