Ingredients (4 servings)
125ml (½ cup) buttermilk
1 teaspoon finely grated lemon rind
1 garlic clove, crushed
8 (about 500g) chicken tenderloins
700g sweet potato, peeled, coarsely chopped
60g (1 cup) breadcrumbs
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
Steamed green vegetables, to serve
Combine buttermilk, lemon rind and garlic in a glass or ceramic dish. Add chicken and stir to coat. Cover and place in the fridge for 1 hour to develop the flavors.
Meanwhile, cook the sweet potato in a large saucepan of boiling water until tender. Drain. Return to the pan. Mash until smooth. Cover to keep warm.
Combine breadcrumbs and parsley on a plate. Drain chicken pieces, 1 at a time, from marinade. Press into breadcrumb mixture to evenly coat. Transfer to a lined baking tray.
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in 2 batches, for 2 minutes each side or until golden and cooked through. Serve with the mash and vegetables.