Crispy saltbush chicken

This recipe comes from Yorta Yorta journalist, cook and Tiktok sensation, @outbacktom, Tom Forrest, who creates video content with his grandfather in the Kimberley in Western Australia. His crispy saltbush chicken uses native Australian saltbush leaves to create a crispy coating for chicken that is uniquely flavourful.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Quick and Crispy

episode • The Cook Up with Adam Liaw • 

cooking • 

23m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

23m

G

Ingredients

• 1 ½ tsp ground saltbush (dried saltbush leaves)
• ½ cup plain flour
• Salt and black pepper
• 2 eggs
• 1 cup panko breadcrumbs
• 500 g chicken tenderloins
• Canola oil, for shallow frying
• Lemon wedges, rocket leaves, to serve

For the lemon myrtle aioli

• 1 cup whole egg aioli
• 1 tsp salt
• 1 tsp ground lemon myrtle

Instructions

1. Prepare a crumbing station with three shallow bowls, combine the ground saltbush, flour and a generous pinch of salt and pepper in the first, whisk the eggs with a fork in the second, then place the panko breadcrumbs in the third.
   
2. Dip each chicken tenderloin into the flour, egg, then breadcrumbs and transfer to a plate, ready to fry. Repeat until all the chicken is crumbed. Heat enough oil to coat the base of a large frying pan over medium heat. Once hot, fry the chicken for 2-3 minutes per side, or until cooked through, golden and crisp. Drain the cooked chicken on a paper-towel lined tray.
   
3. To make the lemon myrtle aioli, combine the ingredients in a small bowl, add a splash of water if you like, to get your desired dipping consistency.
   
4. Serve the crispy saltbush chicken with lemon wedges, rocket and the lemon myrtle aioli for dipping.
   

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Quick and Crispy

episode • The Cook Up with Adam Liaw • 

cooking • 

23m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

23m

G