Crispy chicken strips with two dips

Crispy chicken is al­ways a hit with kids and the dips are a great ad­di­tion.

YOU Lunchbox Ideas - - Contents -


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


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.

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