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