Introduction

These crispy chicken strips are tender on the inside with a golden, crunchy coating that’s sure to satisfy any craving. Served alongside a fresh carrot salad and tangy sauce, they make for a delicious and easy meal perfect for any day of the week.

Crispy Baked Chicken Strips with Carrot Salad and Dipping Sauce Recipe - Recipe Image

Ingredients

150ml buttermilk, or skimmed milk mixed with 2 tsp lemon juice then left for 5 mins
2 large skinless chicken breasts or 4 small pieces pork escalope
50g panko breadcrumbs
1 tbsp rapeseed oil
2 tbsp ketchup
1 tsp soy sauce
½ tsp white wine vinegar
2 large or 4 small carrots (about 300g), peeled and grated
½ lemon, juiced
1 tbsp olive oil
Baked potatoes, to serve

Instructions

Step 1: Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish, and chill for 1 hour.
Step 2: Meanwhile, prepare the salad by mixing the grated carrot with the lemon juice and olive oil. In another bowl, combine ketchup, soy sauce, and white wine vinegar to make the sauce. Set both aside.
Step 3: Heat a large non-stick frying pan over medium heat. Add the panko breadcrumbs and toast for 2-3 minutes, stirring regularly until they are pale brown. Transfer to a bowl and break up any large clumps.
Step 4: Preheat your oven to 230°C (210°C fan)/Gas 8. Spread the toasted crumbs on a large plate. Remove the chicken breasts from the buttermilk and roll them in the crumbs, ensuring an even coating.
Step 5: Heat ½ tablespoon of rapeseed oil in a non-stick frying pan over medium-high heat. Fry the chicken for 1-2 minutes on one side, then turn over, add the remaining oil, and fry for another minute.
Step 6: Transfer the chicken to a baking sheet and bake in the preheated oven for 5 minutes. Remove and let rest for 5 minutes before slicing into strips.
Step 7: Serve the crispy chicken strips with the carrot salad, sauce, and baked potatoes for a complete meal.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or garlic powder to the panko breadcrumbs before coating the chicken.
If buttermilk isn’t available, you can substitute with regular milk mixed with lemon juice as described in the ingredients.
Try swapping the carrot salad for a crisp green salad or coleslaw for a different crunch.

Storage

Store any leftover chicken strips in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or air fryer to help maintain their crispiness. Avoid microwaving as it may make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to be juicier, but adjust cooking time to ensure they are cooked through.

How do I make this recipe gluten-free?

Use gluten-free breadcrumbs instead of panko and double-check that all other ingredients, like soy sauce, are gluten-free versions.

Crispy Baked Chicken Strips with Carrot Salad and Dipping Sauce Recipe

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4.8 from 131 reviews

Crispy chicken strips marinated in buttermilk and coated with toasted panko breadcrumbs, then pan-fried and finished in the oven for a flavorful and crunchy texture. Served with a fresh carrot salad, tangy ketchup-soy dipping sauce, and baked potatoes for a balanced meal.

Author: Tara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Western

Ingredients

Scale

For the Chicken

150ml buttermilk, or skimmed milk mixed with 2 tsp lemon juice then left for 5 mins
2 large skinless chicken breasts (or 4 small pieces pork escalope)
50g panko breadcrumbs
1 tbsp rapeseed oil

For the Sauce

2 tbsp ketchup
1 tsp soy sauce
½ tsp white wine vinegar

For the Carrot Salad

2 large or 4 small carrots (about 300g), peeled and grated
½ lemon, juiced
1 tbsp olive oil

To Serve

Baked potatoes

Instructions

Marinate the chicken: Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Submerge the chicken pieces in the buttermilk, cover, and chill in the refrigerator for 1 hour to tenderize and infuse flavor.
Prepare the carrot salad and sauce: Mix the peeled and grated carrots with fresh lemon juice and olive oil in a bowl; set aside. In a separate bowl, combine ketchup, soy sauce, and white wine vinegar for the dipping sauce and set aside.
Toast the breadcrumbs: Heat a large, non-stick frying pan over medium heat. Add the panko breadcrumbs and toast them for 2-3 minutes until pale brown, stirring regularly to prevent burning. Transfer toasted breadcrumbs to a bowl and break up any large clumps to ensure an even coating.
Coat the chicken: Spread the toasted breadcrumbs onto a large plate. Remove the chicken breasts from the buttermilk, letting excess drip off, and roll each piece thoroughly in the breadcrumbs to coat evenly.
Pan-fry the chicken: Heat half a tablespoon of rapeseed oil in a non-stick frying pan over medium-high heat. Fry the coated chicken pieces for 1-2 minutes until golden, then flip them over, add the remaining oil, and fry for another 1 minute to develop a crispy crust on both sides.
Finish cooking in the oven: Preheat the oven to 230°C (210°C fan)/Gas mark 8. Transfer the partially fried chicken onto a baking sheet and bake for 5 minutes to ensure the chicken cooks through completely.
Rest and serve: Remove the chicken from the oven and let it rest for 5 minutes to retain juices, then slice into strips. Serve the crispy chicken strips alongside the fresh carrot salad, dipping sauce, and baked potatoes for a delicious meal.

Notes

Using buttermilk helps tenderize the chicken and adds subtle tanginess.
To make a buttermilk substitute, add lemon juice to skimmed milk and allow it to curdle slightly before use.
Toasted panko breadcrumbs create a light, crispy coating compared to regular breadcrumbs.
Ensure the chicken rests after cooking to keep it juicy and flavorful.
Variations include swapping chicken for pork escalope as indicated in the recipe.

Keywords: crispy chicken strips, panko breadcrumbs, buttermilk chicken, carrot salad, baked potatoes, easy dinner, pan-fried chicken