Tuesday 31 March, 2020

Loop Sunday Lunch - Crispy Chicken Strips

Today's lunch recipe is easy enough to be ready in minutes and will be a fast favourite with children and adults.

This Chicken Strips and Salad recipe courtesy the Food Network can be spruced up with a side of potato salad and fruit juice. 

Crispy Chicken Strips and Salad


2/3 cup mayonnaise

1/3 cup fresh dill, chopped

2 1/2 teaspoons mustard powder

2 teaspoons fresh lemon juice

Kosher salt and freshly ground pepper

1 1/4 cups breadcrumbs (preferably panko)

1 cup finely grated sharp cheddar cheese

2 large eggs

1 cup vegetable oil

1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips

1 5-ounce package mesclun greens

1/2 cup cherry tomatoes, halved



1. Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside.

2. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl.

3. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks.

4. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed.  Transfer to paper towels to drain.

5. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce.

6. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.



Get the latest local and international news straight to your mobile phone for free: