3 Ways with Chicken Strips: 2 - Panko-crusted Buttermilk Chicken Strips

Prep 20 mins + 1 hr chill

Cooking 20 mins

Serves 4

For the second variation we want the indulgence of coated, crispy fried chicken but don’t want the fat? Our oven-baked, panko-crusted buttermilk chicken strips are the answer!

What you will need

4 skinless free range chicken breasts
FOR SERVING
2 fat garlic cloves, finely minced
Red and green cabbage, thinly shredded
Natural Herbs & Spices Chicken
Radish, thinly sliced
1½ cups buttermilk
Carrots, thinly peeled using a veggie peeler
2 cups panko breadcrumbs
Coriander, finely chopped
FOR SERVING
Low-cal mayonnaise and fat-free yoghurt
Sweet chilli sauce, for dipping

Method

Slice the chicken breast into strips. Place the strips in large flat bowl along with the garlic and buttermilk. Cover and marinate in the fridge for at least an hour.

Remove strips from buttermilk and dust generously with Natural Herbs & Spices Chicken Salt Seasoning, then roll strips in panko crumbs to coat all around.

Then, place the strips on a baking sheet lined with baking paper or sprayed with non-stick cooking spray. Bake in a 200°C oven until just cooked through. How long it takes depends on how thick you slice the strips – 15-20 minutes should do it. Serve right away with a quick low cal slaw made of cabbage, carrots, chopped coriander leaves, radish and a low-cal salad dressing made of two parts fat-free yoghurt mixed with one part low cal mayonnaise. A store-bought sweet chilli dipping sauce is magic with these crispy strips.

Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: http://www.melkkos-merlot.co.za