Crispy Chicken Strips

    20 minutes

    I threw this together one night and it has become a favourite; I vary the recipe depending on what herbs I have handy. The chicken is crispy on the outside and tender on the inside. Serve with a fresh salad and some chunky kumara chips.

    Canterbury, New Zealand
    4 people made this

    Serves: 2 

    • 4 - 6 slices grainy bread
    • small handful fresh Italian parsley, finely chopped
    • 1/2 - 1 tablespoon lemon pepper or zest of 1/2 a lemon
    • salt and pepper
    • 2 small, skinless chicken breasts
    • 2 tablespoons flour
    • 1 egg, beaten
    • 1 tablespoon olive oil

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Create breadcrumbs using a grater or food processor. Combine with parsley and lemon pepper or lemon zest. Season with salt and pepper to taste.
    2. Slice chicken into strips and coat with flour. Dip chicken into egg and then coat with breadcrumb mixture. Try to coat as much of the chicken as possible.
    3. Warm up oil in a frypan over a medium heat. When hot, add chicken and fry for 2 - 4 minutes each side, making sure it doesn't stick to the pan. The crumbs should be crunchy and golden.
    4. Serve with a wedge of lemon.

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     -  18 Aug 2012