Recipe Crumbed chicken strips
125 ml (70 g) Snowflake cake flour
15 ml chopped fresh mixed herbs or 5 ml dried
salt and freshly ground black pepper to taste
500 g (about 4) chicken breast fillets, cut into 7 cm long strips
2 extra-large eggs, beaten
250 ml (120 g) dried breadcrumbs
cooking oil for deep-frying
Combine the flour, herbs and seasoning and mix well.
Coat chicken strips in the flour mixture, dip into beaten eggs and then coat in breadcrumbs. Place in the refrigerator for about 30 minutes to prevent crumbs from falling off when frying.
Heat oil in a small heavy-based saucepan. Gently drop coated chicken strips in the hot oil. Turn constantly and deep-fry until done and golden. Remove from oil and drain on paper towel. Serve warm with any sauce of choice.
Ingredients 4 chicken breast fillets, cut into cubes or strips 5 ml dried thyme 15 ml barbecue spice rub or chicken spice 10 ml lemon zest 200 ml nutty wheat flour 2 large eggs 200 ml dried breadcrumbs 30 ml sunflower oil
Method Place the chicken pieces in a plastic bag and add the thyme, spice and lemon zest. Close the bag and shake to coat the chicken. Add the flour as well as salt and pepper to taste, and shake again. Beat the eggs in a large bowl. Add the chicken pieces in batches and toss to coat in the egg, then transfer chicken to another large bowl. Add the breadcrumbs and toss to coat. Place pieces of chicken on a greased and lined baking tray. Drizzle with oil and bake in a preheated 200 °C oven for 15 to 20 minutes. Alternatively, fry the chicken in the oil until crisp and golden. Allow to cool and refrigerate until ready to pop into lunch boxes.