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5 from 1 vote

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
Servings: 4
Calories: 327kcal
Author: Karina - Cafe Delites


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)


  • 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!


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


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