Easy crumbed chicken strips

Easy crumbed chicken strips

Who doesn’t love crumbed chicken strips? Try our easy crumbed chicken for a tasty lunchbox filler.

PREP TIME 25 min | COOK TIME 15 min | SERVES 4 

INGREDIENTS

• 2 tsp lemon zest
• ¼ cup chopped parsley
• ½ cup grated parmesan
• 1 cup panko breadcrumbs
• ½ cup flour
• 2 eggs
• 900 g deboned chicken breast, skin removed and cut into strips
• Vegetable oil, for shallow-frying
• 3 cups mixed salad leaves
• 2 tsp lemon juice

TO SERVE 

• 3 cups mixed salad leaves
• 2 tsp lemon juice
• Lemon wedges

METHOD

COMBINE lemon zest, parsley, parmesan and breadcrumbs together in a bowl and mix. In a second bowl, combine flour and seasoning. In the third bowl, add eggs and lightly beat.

COAT chicken in flour, dip in egg and lastly, press each side into the breadcrumbs.

HEAT oil in a frying pan over medium heat. Fry chicken in batches for 2-4 minutes on each side until cooked through and crispy. Remove with a slotted spoon and place on a paper towel.

TO SERVE, toss salad leaves with lemon juice and serve next to chicken strips with mayonnaise and lemon wedges.

FOOD TEAM TIP: Serve with roast potato wedges for a homemade “fakeaway” option that the kids will love.

Print Recipe

Easy crumbed chicken strips

Serves: 4

Prep Time: 25 min – Cooking Time: 15 min

Ingredients

• 2 tsp lemon zest 
• ¼ cup chopped parsley
• ½ cup grated parmesan
• 1 cup panko breadcrumbs
• ½ cup flour
• 2 eggs
• 900 g deboned chicken breast, skin removed and cut into strips
• Vegetable oil, for shallow-frying
• 3 cups mixed salad leaves
• 2 tsp lemon juice
• TO SERVE 
• 3 cups mixed salad leaves
• 2 tsp lemon juice
• Lemon wedges

Instructions

1

COMBINE lemon zest, parsley, parmesan and breadcrumbs together in a bowl and mix. In a second bowl, combine flour and seasoning. In the third bowl, add eggs and lightly beat.

2

COAT chicken in flour, dip in egg and lastly, press each side into the breadcrumbs. 

3

HEAT oil in a frying pan over medium heat. Fry chicken in batches for 2-4 minutes on each side until cooked through and crispy. Remove with a slotted spoon and place on a paper towel.

4

TO SERVE, toss salad leaves with lemon juice and serve next to chicken strips with mayonnaise and lemon wedges.

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