Crunchy, golden, and full of flavour – with a local twist
When the winter chill sets in, we find ourselves craving warm, comforting meals that are still fresh and nourishing. This month’s recipe is the perfect example: crispy hazelnut-crusted chicken tenders, made using locally grown hazelnuts from Fourjay Farms, paired with a zesty, homemade herb aioli – no mayo required.
This is an easy, family-friendly dish that feels a little bit gourmet. The hazelnut meal adds richness, a beautiful golden crunch, and a lovely hint of sweetness. Serve it with a side of roast veggies, a fresh winter slaw, or even on top of a salad.
🌰 Hazelnut-Crusted Chicken Tenders
Serves: 8
Prep time: 15 minutes
Cook time: 15–20 minutes
🛒 Ingredients (Get the Meal Kit here):
- 1kg chicken breast, sliced into strips or tenderloins
- 1.5 cups hazelnut meal
- 4 local eggs
- Salt and pepper
- Olive oil (for pan frying or oven roasting)
🔪 Instructions:
- Pat chicken dry with paper towel — this helps the coating stick better.
- Set up two bowls: one with whisked eggs, and one with hazelnut meal seasoned with salt and pepper.
- Dip each piece of chicken in the egg, then press into the hazelnut meal until well coated.
- For best results, chill the crumbed chicken for 10 minutes to help the coating firm up.
- Cook:
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- Pan fry: Heat a splash of olive oil in a pan over medium heat. Cook tenders for 3–4 minutes per side until golden and cooked through.
- Oven bake: Preheat oven to 200°C. Lay tenders on a lined baking tray, drizzle or spray with oil, and bake for 20 minutes, turning once.
Serve hot with a dipping sauce and your choice of sides.
Note: This flour-free hazelnut crust is a little more delicate and rustic than traditional crumbed chicken—but it’s packed with flavour and worth every bite.
🌿 Optional Add-On: No-Mayo Herb Aioli
This easy aioli is made from scratch with just a few pantry staples—no mayo required. It’s fresh, garlicky, and the perfect dip for these golden tenders.
Ingredients:
- 1 egg yolk (room temperature)
- 1 tsp mustard
- 1 clove garlic, finely minced or grated
- 1 tbsp lemon juice
- ½ cup olive oil (light olive oil or neutral oil works best)
- 2 tbsp chopped fresh herbs (parsley, dill, or thyme)
- Salt to taste
Instructions:
- In a bowl, whisk together egg yolk, mustard, garlic, and lemon juice.
- While whisking constantly, slowly drizzle in the oil to emulsify. Start with a few drops at a time, then a slow stream.
- Once thickened, stir in the herbs and salt to taste.
Note: This recipe uses raw egg yolk. Use very fresh eggs from a trusted local source, and consume promptly.
Try it out for yourself and make this at home at ease with our Hazelnut-Crusted Chicken Tenders Meal Kit (click here)!