Chicken Strips


Serves: 5

  • 280g breadcrumbs, made from stale bread
  • 1 teaspoon garlic powder (or 1 clove, chopped)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper, freshly ground
  • 1 lemon, rind finely grated
  • 4 skinless boneless chicken breast fillets,
  • 2-3 tablespoons olive oil
  • mayonnaise to serve (optional)

Preparation method

Prep: 20 minutes | Cook: 40 minutes

  1. Slice chicken breasts lengthways into long strips about 10cm-13cm long and 1-1½ cm wide. Don’t worry if you end up with some smaller bits of chicken, these will work just as well.
  2. Place breadcrumbs into a food processor together with the garlic powder, celery seeds, paprika, fennel, salt, pepper and lemon rind and process until the breadcrumbs are nice and fine.
  3. Place the breadcrumbs into a large plastic bag together with the chicken strips. Shake until the strips are well coated with the breadcrumbs.
  4. Arrange breaded strips in a single layer on a large plate and refrigerate for at least 20 minutes.
  5. Preheat your oven to 190 degrees C.
  6. Lightly oil a baking dish or tray with the olive oil (I line mine with baking paper first to make cleaning up easier).
  7. Place chicken in a single layer into the baking dish Bake for 15-20 minutes until golden brown.
  8. Serve warm or cold, drizzled generously with the dressing of your choice