Description
Crispy Chicken Strips are deliciously tender chicken breasts marinated in buttermilk, coated with toasted panko breadcrumbs, then pan-fried and finished in the oven for the perfect crunch. Served with a refreshing carrot salad dressed with lemon juice and olive oil, accompanied by a tangy ketchup-soy dipping sauce and baked potatoes, this recipe is a delightful, wholesome meal.
Ingredients
Scale
For the Chicken
- 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
For the Sauce
- 2 tbsp ketchup
- 1 tsp soy sauce
- ½ tsp white wine vinegar
For the Carrot Salad
- 2 large or 4 small carrots (about 300g), peeled and grated
- ½ lemon, juiced
- 1 tbsp olive oil
To Serve
- Baked potatoes
Instructions
- Marinate the Chicken: Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Submerge the chicken pieces in the buttermilk, covering fully. Cover and chill in the refrigerator for 1 hour to tenderize and add moisture.
- Prepare the Carrot Salad and Sauce: While the chicken marinates, mix the grated carrot with the lemon juice and olive oil in a bowl to create a light, fresh salad. In another small bowl, mix together ketchup, soy sauce, and white wine vinegar to make the tangy dipping sauce. Set both aside.
- Toast the Breadcrumbs: Heat a large, non-stick frying pan over medium heat. Add the panko breadcrumbs and toast them dry for 2-3 minutes, stirring frequently to prevent burning, until they turn a pale golden brown. Transfer to a bowl and break up any large clumps for even coating.
- Coat the Chicken: Preheat the oven to 230°C (210°C fan/gas mark 8). Pour the toasted breadcrumbs onto a large plate. Remove the chicken pieces from the buttermilk and roll each piece thoroughly in the toasted breadcrumbs to evenly coat them.
- Fry the Chicken: Heat half a tablespoon of rapeseed oil in a non-stick frying pan over medium-high heat. Fry the coated chicken pieces for 1-2 minutes on one side until golden, then flip, add the remaining oil, and fry for another 1 minute. This initial frying seals the coating for crispiness.
- Bake the Chicken: Transfer the partially cooked chicken to a baking sheet and place in the preheated oven. Bake for 5 minutes to ensure the chicken is cooked through and the coating is crispy.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to redistribute juices. Slice the chicken into strips and serve alongside the carrot salad, the tangy dipping sauce, and baked potatoes for a satisfying meal.
Notes
- For a dairy-free alternative, use plant-based milk mixed with lemon juice as the buttermilk substitute.
- To ensure crispy coating, do not skip toasting the panko breadcrumbs before breading.
- Beach baked potatoes or your choice of side to make the meal heartier.
- Resting the chicken after baking is crucial to keep it juicy.
- Use fresh lemon juice for the best flavor in the carrot salad.
- Prep Time: 1 hour 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Western
Keywords: crispy chicken strips, panko breadcrumbs, buttermilk chicken, carrot salad, easy chicken recipe, baked potatoes, homemade dipping sauce
