Ingredients

The following ingredients have 4 Servings
  • 3 large chicken breasts cut into finger-width strips
  • 2 eggs (gently whisked)
  • 3/4 cup (90g) plain/all purpose flour
  • Good pinch of salt and pepper
  • 3 cups (150g) panko breadcrumbs
  • 1 tsp paprika
  • 2 tbsp olive oil
  • Good pinch of salt and pepper
  • 6 tbsp olive oil
  • 2 cloves garlic (peeled and minced)
  • 1 large bunch of flat leaf-parsley (chopped very finely)
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp dried oregano
  • 2 tbsp lemon juice
  • 1 tsp red wine vinegar
  • 1 red chilli (, finely chopped (I use fresno chillies for medium heat) - discard the seeds for less heat)

Instruction

  • Preheat the oven to 200C/400F
  • Place the whisked egg in one bowl, the flour, salt and pepper in a second bowl and mix.
  • Place the breadcrumbs, paprika and olive oil in a third bowl and mix well (the oil should coat the breadcrumbs, but the mixture shouldn’t stick together).
  • Dip the chicken strips into the flour, then coat in the egg and finally coat in the breadcrumbs. Place on a couple of baking sheets. Try to ensure they’re not too close together, otherwise they won’t go crispy.
  • Place in the oven and cook for 15 minutes until golden brown. 
  • When the chicken comes out of the oven, cut one of the tenders in half to ensure it’s cooked though. It should be hot throughout with no trace of pink.
  • Serve with your favourite sauce!