3 Ways with Chicken Stri...
Chicken breasts are low in fat, high in protein and incredibly versatile –...
Prep 20 mins + 1 hr chill
Cooking 20 mins
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!
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