Crispy Chicken Strips in a bowl with Chimichurri on top

Crispy Chicken Strips with Chimichurri Dip

Succulent and juicy baked crispy chicken strips with vibrant, garlicky chimichurri makes a fantastic Summer meal that adults and kids love!
Course Dinner
Cuisine American, Argentinian, British
Keyword summer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Author Nicky Corbishley

Ingredients

Chicken Strips:

  • 3 large chicken breasts cut into finger-width strips
  • 2 eggs gently whisked
  • 3/4 cup (90g) plain/all purpose flour
  • Good pinch of salt and pepper
  • 3 cups (150g) panko breadcrumbs
  • 1 tsp paprika
  • 2 tbsp olive oil
  • Good pinch of salt and pepper

Chimichurri:

  • 6 tbsp olive oil
  • 2 cloves garlic peeled and minced
  • 1 large bunch of flat leaf-parsley chopped very finely
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp dried oregano
  • 2 tbsp lemon juice
  • 1 tsp red wine vinegar
  • 1 red chilli , finely chopped (I use fresno chillies for medium heat) - discard the seeds for less heat

Instructions

  • Preheat the oven to 200C/400F
  • Place the whisked egg in one bowl, the flour, salt and pepper in a second bowl and mix. Place the breadcrumbs, paprika and olive oil in a third bowl and mix well (the oil should coat the breadcrumbs, but the mixture shouldn’t stick together).
  • Dip the chicken strips into the flour, then coat in the egg and finally coat in the breadcrumbs. Place on a couple of baking sheets. Try to ensure they’re not too close together, otherwise they won’t go crispy.
  • Place in the oven and cook for 15 minutes until golden brown. 
  • Whilst the chicken is in the oven mix all the chimichurri ingredients together and put to one side.
  • When the chicken comes out of the oven, cut one of the tenders in half to ensure it’s cooked though. It should be hot throughout with no trace of pink.
    Serve with the chimichurri.

Notes

Potato Wedges (Serving suggestion for Chicken Tenders):

I find this recipe goes well with potato wedges.
  1. For four people, slice 3 large potatoes into wedges, place on a baking sheet, then drizzle with 2 tbsp oil, ½ a tsp of paprika, ¼ tsp cumin and a good pinch of salt and pepper.
  2. Mix it all up with your hand so the potato wedges are covered in the oil, then cook for 25-30 minutes at 200C/400F, turning over once or twice during cooking. If you get the potato wedges in the oven first, you can be preparing the chicken whilst the potatoes are cooking. Then add the chicken to the oven with the potatoes so they all finish at the same time.
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Nutritional Information is per serving (not including potato wedges).

Nutritional Information

Calories: 649kcal | Carbohydrates: 52g | Protein: 29g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 607mg | Potassium: 506mg | Fiber: 3g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 20.9mg | Calcium: 105mg | Iron: 4.3mg
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