Spicy Chicken Strips
A delicious alternative to traditional chicken breasts.
4 Chicken Breasts (380g), cut into about 8 strips
80ml (1/3 cup) cake flour
2 extra-large eggs, beaten
560ml (2 1/4 cups) cornflakes, crushed
30ml (2 Tbsp) Spur Chicken Spice or Spur Seasoning Salt
10ml (2 tsp) chopped fresh parsley or 3ml (1/2 tsp) dried parsley
Add freshly ground black pepper to taste
SWEET CHILLI SAUCE:
125ml (1/2) cup Spur Salad & French Fry Dressing
30ml (2 Tbsp) sweet chilli sauce
1 clove garlic, finely crushed (optional)
- Roll chicken strips in the flour, then dip in the eggs until coated.
- Mix the cornflakes, Spur Chicken Spice, parsley and pepper. Coat the chicken strips and place in the fridge for about 30 minutes to prevent the crumbs from falling off when frying.
- Sweet Chilli Sauce: Mix the ingredients and set aside.
- Bake the strips in a preheated oven at 200 degrees celsius for about 15 minutes. Serve warm with sauce.
Substitute the cornflakes with 250ml (1 cup) dried breadcrumbs.
For a healthy alternative bake the chicken strips in the oven. Note: The strips will be less golden in colour when oven-baked.