Crispy chicken strips served with a carrot salad and dipping sauce

Crispy chicken strips

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 1 hr chilling
  • Easy
  • Serves 4

Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper

Nutrition: Per serving
NutrientUnit
kcal229
fat7g
saturates1g
carbs18g
sugars9g
fibre3g
protein21g
salt0.7g
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Ingredients

For the sauce

  • 2 tbsp ketchup
  • 1 tsp soy sauce
  • ½ tsp white wine vinegar

For the carrot salad

Method

  • STEP 1

    Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.

  • STEP 2

    Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don’t burn. Tip into a bowl and break up any large clumps.

  • STEP 3

    Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.

  • STEP 4

    Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.

  • STEP 5

    Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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