Chicken Tenders

Line 1-2 oven trays with baking paper and heat the oven to 180ºC fan-forced. 

Slice the chicken thighs into 1cm wide strips, place in a bowl and season with sea salt and cracked pepper. 

In a small bowl, whisk together the eggs and hot sauce. 

In a medium bowl, combine the flour, dried oregano and half of the ground cumin, smoked paprika and garlic powder. Season with sea salt and cracked pepper. 

Either in the chip bag or a sealed bag, bash the chips with a rolling pin until a rough crumb forms. Pour into a bowl and add the cornflakes. Use your hands to crush the cornflakes into the cornchip crumb. Season with sea salt and cracked pepper.

Add the remaining ground cumin, smoked paprika and garlic powder to the crumb and season with sea salt and cracked pepper. 

Drop the chicken strips into the flour mixture, dust off any excess flour then transfer to the whisked egg. Let any excess egg drip off before transferring to the crumb. Coat the chicken in the crumb then transfer to the prepared oven tray. Repeat with remaining chicken. 

Bake the chicken for 25-35 minutes or until golden and cooked through, turn the chicken pieces over halfway through baking. 

GEM avocado Dipping Sauce

In a small fry pan, briefly toast the ground cumin until aromatic. 

In a food processor, blitz together the GEM avocado dipping sauce ingredients. 

Smear some of the dipping sauce onto the base of a large plate. Top with the chicken then finish with hot sauce and chopped coriander. Serve extra dipping sauce alongside. 

Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz