Crispy chicken strips

Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper

  • Prep:15 mins
    Cook:15 mins
    Plus 1 hr chilling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 229
  • fat 7g
  • saturates 1g
  • carbs 18g
  • sugars 9g
  • fibre 3g
  • protein 21g
  • salt 0.7g


  • 150ml buttermilk, or skimmed milk mixed with 2 tsp lemon juice then left for 5 mins
  • 2 large skinless chicken breasts or 4 small pieces pork escalope
  • 50g panko breadcrumbs
  • 1 tbsp rapeseed oil
  • 2 tbsp ketchup
  • 1 tsp soy sauce
  • ½ tsp white wine vinegar
  • 2 large or 4 small carrots (about 300g), peeled and grated
  • ½ lemon, juiced
  • 1 tbsp olive oil
  • baked potatoes, to serve


  1. Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.

  2. Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don’t burn. Tip into a bowl and break up any large clumps.

  3. Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.

  4. Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.

  5. Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.

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