Crispy chicken with chimichurri dip

Ingredients

• 3 chicken breasts, cut into finger-width strips
• 2 eggs, whisked
• 100g plain flour
• 300g panko breadcrumbs
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 pinch salt and pepper

For the chimichurri dip:

• 6 tablespoons olive oil
• 2 cloves garlic, minced
• 1 bunch flat-leaf parsley, finely chopped
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon dried oregano
• 2 tablespoon lemon juice
• 1 teaspoon red wine vinegar
• 1 red chilli, finely chopped

Directions

1. Preheat the oven to 200°C.
2. Place the whisked eggs in one bowl, and the flour, salt and pepper into a second bowl and mix well. Place the breadcrumbs, paprika and olive oil in a third bowl and mix well - the oil should coat the breadcrumbs, but not all stick together.
3. 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 that they're not too close together, or they won't crisp up.
4. Place in the oven for 15 minutes or until golden brown.
5. Whilst the chicken is in the oven, mix all the chimichurri ingredients together and put to one side.
6. When then chicken comes out of the over, serve with the chimichurri dip.

Recipe courtesy of Mash Direct.

Click here for more chicken recipes.

Tips

Serve with Mash Direct Salt & Chilli Wedges, salad and corn on the cob for a delicious meal.