Crispy chicken strips with two dips
Crispy chicken is always a hit with kids and the dips are a great addition.
12 strips and 2 dips
Preparation time: 20 minutes Marinating time: 1 hour Baking time: 20 minutes
200 ml buttermilk 10 ml (2 t) Worcester sauce 1 garlic clove, crushed 5 ml (1 t) soy sauce cake flour seasoned with 1 ml (¼ t) paprika and salt to taste 1 egg, lightly whisked dried breadcrumbs mixed with sesame seeds 300 g chicken breast fillets, cut into strips oil for drizzling
1 avocado, mashed 2 spring onions, chopped 1 tomato, chopped 15 ml (1 T) lemon juice salt and freshly ground black pepper
HONEY AND MUSTARD DIP
125 ml (½ c) cream cheese 10 ml (2 t) honey 15 ml (1 T) Dijon mustard Preheat the oven to 180 °C. Grease a baking sheet with nonstick spray. 1 Chicken Mix the buttermilk, Worcester sauce, garlic and soy sauce. Pour over the chicken and marinate for 1 hour. 2 Spoon the seasoned flour, egg and breadcrumb mixture onto separate plates. 3 Roll the chicken in the flour, then dip in the egg and finally in the breadcrumb mixture. 4 Arrange a single layer of strips on the prepared baking sheet, drizzle with a little oil and bake for 15 minutes or until brown on top. Turn and bake for 5 minutes or until done. Leave to cool completely. 5 Avo dip Mix the avocado, spring onions and tomato. Add the lemon juice and season with salt and pepper. 6 Honey and mustard dip Mix the ingredients. 7 Insert a cocktail stick into each chicken strip before placing in a lunchbox. Pack the dips separately and place everything in a cooler bag with an ice pack.