Budget-friendly recipe for whole-grain crumbed chicken strips
about 8 slices of whole-grain bread, processed to crumbs in a food processor
1/2 cup flour (white or whole wheat)
10-15 ml smoked paprika (or regular paprika)
1/2 teaspoon salt and some freshly ground pepper to taste
3 XL eggs, lightly whisked
4 medium-size chicken breasts, skinless and boneless
about 750 ml canola oil for frying
Place the breadcrumbs in a wide shallow bowl (I use a few pasta bowls to create a nice prepping station).
In a second wide bowl, mix the flour, paprika, salt & pepper.
In a third wide bowl, place the whisked eggs. You should now have a prepping station of 3 bowls.
Slice the chicken breasts into thin strips of about 0.5 cm thick, against the grain of the meat. Take one strip at a time, then firstly dip it into the flour mixture, then the egg mixture, and directly into the crumbs. Lightly pat the crumbs onto the eggy chicken strip to ensure the crumbs stay in place, then lay the crumbed strip on a tray/platter. Continue until all of the strips are coated and ready for frying.
In a medium-size pot, heat the oil over medium-high heat (we’re looking for about 180C, if you have a thermometer). Carefully add about 6-8 strips into the hot oil at a time, frying them for about 2-3 minutes a side until they are golden brown. Remove with a slotted spoon and drain on kitchen paper. Repeat in batches with the remaining prepared strips, changing the kitchen paper when necessary.
Serve warm or at room temperature with a dip of your choice.
For my honey mustard yoghurt mayo: Take about 1/2 cup of mayonnaise, 1/2 cup of Greek yoghurt, 2 heaped teaspoons of whole grain mustard, and a good squirt of honey. Mix together and serve as a dip with the chicken strips.
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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.