A true one-pot wonder, these delicious chicken tenders with a crispy coating are perfectly balanced by healthy roasted greens.
Breaded Chicken Tenders with Broccoli
- 120g plain flour
- 2 medium eggs, beaten
- 125ml plus 2 tablespoons water, divided
- 250g bread crumbs
- 450g uncooked chicken tenderloins
- 1 large broccoli crown, cut into 5cm florets
- 1 tsp salt
- For Serving
- Honey mustard
- Ranch dressing
Place flour in a shallow bowl or plate. Add eggs and 2 tablespoons water to another bowl, whisking to combine. Place bread crumbs into a third bowl or plate.
Working in small batches, toss chicken in flour. Tap off excess, then coat chicken in egg mixture. Transfer chicken to bread crumbs, tossing well to evenly coat. Set aside.
Place broccoli and 125ml water in the pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Select PRESSURE and set to LOW. Set time to 0 minutes, the time the unit takes to pressurise is long enough to partially cook the broccoli. Select START/STOP to begin.
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Place Reversible Rack in pot over the broccoli, making sure it is in the higher position. Lay chicken tenders on rack, spacing out evenly without overlapping.
Close crisping lid. Select BAKE/ROAST, set temperature to 180°C, and set time to 12 minutes. Select START/STOP to begin.
When cooking is complete, season chicken and broccoli with salt and serve with your favourite condiments.