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
Weight Watchers: 6pp (Chicken Strips) per person | 2pp (Sweet Chilli Mayo) per person
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
Cal: 74 | Fat: 4.5g | Carbs: 8.5g | Protein: 0.25g
Paula says
Where does the parsley go and what is sweet chili sauce?
Paula says
Ummm…where does the parsley go?
Jeni says
This was really good. Making it a second time tonight. Love the chili mayo sauce!
Rachel @LittleChefBigAppetite says
Gosh these look incredible!!
Karina says
Thank you so much Rachel!
aleja says
me encantan todas las recetas
Karina says
Muchisimas gracias Aleja 🙂
Wendy says
This looks amazing, I have a thing for crumbed chicken and lemon and garlic and mayo…Yum!
Karina says
Oh it’s like the perfect combination isn’t it? Thank you for commenting! Now I know I’m normal 😉