Directions

1

Separate the eggs (reserve the yolks for a mayonnaise recipe to avoid wastage) and gently whisk the egg whites in a shallow dish.

2

Measure out the cornflour into a second separate dish, add the salt, pepper and cajun spice to the corn flour and combine.

3

Measure out the breadcrumbs in a third shallow dish and then line the dishes in order of cornflour, egg whites, breadcrumbs.

4

On a clean board remove the tenderloin from under the breast and cut away any loose pieces of fat.

5

Coat 1 breast at a time in the cornflour mix.

6

Dip the breast into the egg whites and allow any excess to drip back in the bowl.

7

Coat the breast in breadcrumbs completely before setting aside on a clean plate or board.

8

Repeat process until all chicken breasts are fully coated.

9

Wipe your BBQ down with a little olive oil (if using).

10

Pre-heat BBQ.

11

Place breasts on the heated BBQ and cook for 5-6 minutes per side, until char lines are visible and the chicken is fully cooked.

12

For oven use: preheat the oven to 200 degrees Celsius. Line an oven tray with baking paper.

13

Place the chicken breasts on the tray, drizzle with a little oil and turn to coat (if desired).

14

Cook in preheated oven for 20 minutes.

15

Serve with a simple salad or your choice of sides.