Sweet chili mayo and garlicky chicken strips are delicious.
Chicken with a tender garlic flavor, coated in Panko for crunch, baked till golden and crispy(Crispy garlic chicken strips with sweet chilli mayo), and uses less fat than deep-frying without sacrificing flavor. How? adding a small amount of oil to the egg wash.
Crispy garlic chicken strips with sweet chilli mayo
This dish is made even better by combining my favorite mayonnaise, Sweet Chilli Mayo, with these crispy and crunchy chicken pieces.
Dinner is ready in 10-15 minutes after less than 10 minutes of preparation time.
Much better than the fatty, deep-fried takeout version of crumbed chicken anything. A sweet chili mayo, too! Oh, you must give this a try.
First, combine the garlic spiced egg mixture by whisking it. Place the chicken on the baking sheet, coat it with the breadcrumb mixture, and bake it for a few minutes. Then, serve.
That’s it. You won’t ever purchase frozen nuggets again.
These things have an insanely wonderful crunch and are so crispy and golden.
and squeeze some lemon over it. (I have a thing for crumbed chicken and lemon).
Enjoy every crunchy bite over some greens.
Crispy garlic chicken strips with sweet chilli mayo
Chicken with a tender garlic flavor, coated in Panko for crunch, baked till golden and crispy, and uses less fat than deep-frying without sacrificing flavor. Chicken strips cost $6 per person at Weight Watchers, and sweet chili mayo costs $2 per person.
SERVES:
4
INGREDIENTS For Crispy garlic chicken strips with sweet chilli mayo
Poultry Strips
- unbroken egg
- Olive oil, 1 tbsp
- 1 smashed garlic clove (or 1 teaspoon garlic powder)
- 1 teaspoon paprika sweet
- 14 cup finely chopped fresh parsley
- season with sea salt
- Chicken thighs or skinless chicken breast fillets weighing 500 g or 1 lb, sliced into strips
- Panko, 3/4 cup
- 14 cup whole wheat or multigrain breadcrumbs
- Freshly grated Parmesan cheese, two tablespoons
Mayo Sweet Chilli:
- 3 tablespoons of light whole egg mayonnaise with reduced fat (or Greek yogurt for a healthier version)
- Sweet chili sauce, 3 teaspoons
- the juice of one lemon (optional)
INSTRUCTIONS
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Preheat oven 200c | 390f. Lightly grease a baking tray with cooking oil; wipe over with a paper towel and set aside. (You may need 2 trays).
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Whisk eggs, oil, garlic, paprika, and salt in a medium-sized bowl. Add in chicken and mix to coat well until chicken strips are fully covered.
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Pour panko, breadcrumbs, and Parmesan onto a separate plate, and dip chicken pieces one at a time into breadcrumbs. Coat well and place onto a baking tray. Repeat with all chicken strips.
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Lightly spray the chicken strips evenly with cooking oil spray.
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Bake in the oven for 15-20 minutes, turning once halfway, until golden and cooked through.
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While the chicken strips are cooking, prepare the mayo by combining the mayonnaise (or Greek yogurt) and sweet chili sauce in a bowl. Mix well and serve!
NOTES for Crispy garlic chicken strips with sweet chilli mayo
*Sweet Chilli Mayo: Calories 74, Fat 4.5g, Carbs 8.5g, Protein 0.25g (approximately 2 tbsp per person).