• plain flour, for dusting
• 2 eggs, lightly beaten
• 3/4 cup extra tasty cheddar cheese, finely grated
• 1 1/2 cups breadcrumbs
• salt and cracked black pepper
• 16 chicken tenderloins, trimmed
• olive oil, for cooking
• barbecue sauce, to serve

Preparation

1. Place the flour and egg in separate bowls.
2. Place the cheese, breadcrumbs, salt and pepper in another bowl and toss to combine well.
3. Working in batches, dip the chicken in the flour, then the egg. Transfer to the breadcrumb mixture and press to coat each tenderloin well. Repeat with the remaining chicken.
4. Place enough oil in a non-stick frying pan to cover the base. Heat over medium heat. Cook the chicken in two batches for two minutes on each side or until golden brown.
5. Remove and drain on a paper towel. Serve with a side of barbecue sauce.