Crispy Garlic Chicken Strips with Sweet Chilli Mayo
Tender pieces of Garlic flavoured chicken; breaded in Panko for added crunch; baked until golden and crispy; and less the fat than deep fried without losing all the flavours.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 x-large egg
- 1 tbsp olive oil
- 1 clove garlic (crushed (or 1 teaspoon garlic powder))
- 1 tsp sweet paprika
- 1/4 cup fresh parsley (, finely chopped)
- 1 pinch Sea salt
- 1 lb skinless chicken breast fillets (or thighs if your prefer, cut into strips)
- 3/4 cup panko crumbs
- 1/4 cup multigrain/whole wheat breadcrumbs
- 2 tbsp fresh grated Parmesan cheese
- 3 tbsp reduced-fat/light whole egg mayonnaise (or Greek yogurt for a healthier version)
- 3 tbsp sweet chilli sauce
- 1/2 medium lemon squeezed of juice ((optional))
Instructions
- 1
Preheat oven 200℃ | 390℉. Lightly grease a baking tray with cooking oil; wipe over with paper towel and set aside. You may need 2 trays.
- 2
Whisk eggs, oil, garlic, paprika and salt in a medium sized bowl. Add in chicken and mix to coat well until chicken strips are fully covered.
- 3
Pour panko, breadcrumbs and Parmesan onto a separate plate, and dip chicken pieces one at a time into breadcrumbs. Coat well and place onto baking tray. Repeat with all chicken strips.
- 4
Lightly spray the chicken strips evenly with cooking oil spray.
- 5
Bake in the oven for 15-20 minutes, turning once halfway, until golden and cooked through.
- 6
While the chicken strips are cooking, prepare the mayo by combining the mayonnaise (or Greek yogurt) and sweet chilli sauce together in bowl. Mix well and serve!