Dinner

Crispy Baked Chicken Strips with Carrot Salad and Sauce Recipe

Name: Crispy Baked Chicken Strips with Carrot Salad and Sauce Recipe
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Western
Ingredients: 150ml buttermilk, or skimmed milk mixed with 2 tsp lemon juice then left for 5 mins; 2 large skinless chicken breasts (or 4 small pork escalope pieces); 50g panko breadcrumbs; 1 tbsp rapeseed oil; 2 tbsp ketchup; 1 tsp soy sauce; ½ tsp white wine vinegar; 2 large or 4 small carrots (about 300g), peeled and grated; ½ lemon, juiced; 1 tbsp olive oil; Baked potatoes

ByEthan Lark January 20, 2026January 20, 2026

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Introduction

Crispy chicken strips are a delicious and easy-to-make meal that combines tender chicken with crunchy panko coating. Paired with a fresh carrot salad and tangy sauce, this dish is perfect for a satisfying family dinner.

The image shows a blue wooden board on a white marbled surface, holding several golden-brown crispy sticks that are breaded and fried, arranged in a loose pile at the top half of the board. To the right, there is a small white bowl filled with shredded orange and light beige vegetables, with a small silver spoon inside. At the bottom left corner of the board, there is a white plate containing red ketchup with a swirl of yellow mustard, and a golden fried stick dipped partially into the ketchup. A folded gray cloth rests just off to the right edge of the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150ml buttermilk, or skimmed milk mixed with 2 tsp lemon juice then left for 5 mins
2 large skinless chicken breasts or 4 small pieces pork escalope
50g panko breadcrumbs
1 tbsp rapeseed oil
2 tbsp ketchup
1 tsp soy sauce
½ tsp white wine vinegar
2 large or 4 small carrots (about 300g), peeled and grated
½ lemon, juiced
1 tbsp olive oil
Baked potatoes, to serve

Instructions

Step 1: Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hour.
Step 2: Meanwhile, prepare the salad by mixing the grated carrot with the lemon juice and olive oil. Set aside.
Step 3: Mix the ketchup, soy sauce, and white wine vinegar in a small bowl to make the sauce. Set aside.
Step 4: Heat a large non-stick frying pan over medium heat. Add the panko breadcrumbs and toast for 2–3 minutes, stirring regularly, until pale brown. Transfer to a bowl and break up any large clumps.
Step 5: Preheat the oven to 230°C (210°C fan)/gas mark 8. Spread the toasted crumbs on a large plate.
Step 6: Lift the chicken pieces from the buttermilk, allowing excess to drip off, then roll them in the toasted breadcrumbs to coat evenly.
Step 7: Heat ½ tablespoon of rapeseed oil in a non-stick frying pan over medium-high heat. Fry the chicken for 1–2 minutes on one side, then turn over, add the remaining oil, and fry for another 1 minute.
Step 8: Transfer the chicken to a baking sheet and bake for 5 minutes. Remove from the oven and let rest for 5 minutes, then cut into strips.
Step 9: Serve the crispy chicken strips alongside the carrot salad, sauce, and baked potatoes.

Tips & Variations

For extra flavor, marinate the chicken in buttermilk overnight.
Use sweet potatoes instead of baked potatoes for a different twist.
Swap the rapeseed oil for vegetable or sunflower oil if preferred.
Add a pinch of smoked paprika to the breadcrumbs for a smoky flavor.

Storage

Store any leftover chicken strips in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (160°C fan) for 8–10 minutes to keep the coating crispy. The carrot salad is best enjoyed fresh, but can be kept refrigerated for up to 1 day.

How to Serve

The image shows a light blue wooden board on a white marbled surface holding several golden-brown fried sticks coated with crunchy crumbs, arranged loosely in the center and top left. On the right side of the board is a white bowl filled with shredded orange and light pink vegetables, with a small spoon inside. Below, on the board’s lower left corner, there is a white dish containing rich red ketchup with a swirl of yellow mustard on top, and a few fried sticks partly dipped into the sauce are placed around or inside the dish. The textures range from crispy and crumbly on the fried sticks to smooth and glossy in the sauces and soft shredded vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can use skimmed milk mixed with lemon juice or vinegar left to sit for 5 minutes to mimic buttermilk’s acidity, which helps tenderize the chicken.

How do I ensure the chicken stays crispy after baking?

To keep the chicken crispy, avoid covering it while it rests and serve immediately. Reheating in the oven rather than the microwave also helps maintain crunchiness.