Old Dish: New Again (Pepperberry Fingers with Spud Dusted Fries)

Spring has sprung and many of my restaurant clients are looking for ways to create amazing summer memories for their clients. Try this out.

Most chicken tenders come in a 40lb. box. Blend well  2 litres of Buttermilk and a 500g shaker of Pepperberry rub and marinate the tenders for 24 hours. Then dust each tender with flour, then egg wash, then panko. Freeze individually if you like or pop in the fryer till done. Serve with Bush Dreams Spud Dust on Fries. This is what I call Down Under/Down Under Tenders and Fries. Cheers Mates...John