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. How? Mixing a little oil into the egg wash.

Pairing these crispy and crunchy chicken pieces with my favourite mayonnaise — Sweet Chilli Mayo — makes this simply incredible.

These take less than 10 minutes to prep, 10-15 minutes in the oven, and dinner is on the table.

Better than the unhealthy-take-away-deep-fried version of crumbed chicken anything. And that Sweet Chilli Mayo! Oh…you have to try this one.

First: start by whisking together the garlic spiced egg mix. Add the chicken; mix it through; coat with a breadcrumbs mix; place onto oven tray; bake for a few minutes; serve.

That’s it. You won’t buy frozen nuggets ever again.

So crispy and golden…and the crunch these guys have is crazy good.

And squeeze over some lemon. (I have a thing for crumbed chicken and lemon).

Serve over some greens and enjoy every crispy bite!

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.

Weight Watchers: 6pp (Chicken Strips) per person | 2pp (Sweet Chilli Mayo) per person

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Serves: 4

Ingredients

Chicken Strips:

• 1 whole egg
• 1 tablespoon olive oil
• 1 clove garlic , crushed (or 1 teaspoon garlic powder)
• 1 teaspoon sweet paprika
• 1/4 cup fresh parsley , finely chopped
• Sea salt to season
• 500 g | 1lbs skinless chicken breast fillets (or chicken thighs if your prefer), cut into strips
• 3/4 cup panko
• 1/4 cup multigrain /whole wheat breadcrumbs
• 2 tablespoons fresh grated Parmesan cheese

Sweet Chilli Mayo:

• 3 tablespoons reduced-fat/light whole egg mayonnaise (or Greek yogurt for a healthier version)
• 3 tablespoons sweet chilli sauce
• a squeeze of lemon juice (optional)

Instructions

• Preheat oven 200c | 390f. Lightly grease a baking tray with cooking oil; wipe over with paper towel and set aside. (You may need 2 trays).
• 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.
• 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.
• Lightly spray the chicken strips evenly with cooking oil spray.
• Bake in the oven for 15-20 minutes, turning once halfway, until golden and cooked through.
• 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!

Notes

*Sweet Chilli Mayo: (about 2 tablespoons per person)
Cal: 74 | Fat: 4.5g | Carbs: 8.5g | Protein: 0.25g

Nutrition

Calories: 327kcal | Carbohydrates: 13g | Protein: 31.5g | Fat: 7.2g