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Lemon Pepper Chicken Strips with Spicy Ketchup |
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| Serves 4 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
4 tbsp plain flour, seasoned
1 medium free-range egg, beaten
100g Waitrose Cooks’ Ingredients Lemon and Pepper Crust, or you
could use your own breadcrumbs to make a plain version too
3 tbsp vegetable oil
400g mini chicken breast fillets, slice any larger ones in half
lengthways
1 dash spicy ketchup, to serve
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Adapted from Ocado Life
Can also be eaten with avocado hummus |
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Place the flour, beaten egg
and breadcrumbs in separate bowls.
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Heat the oil on medium-high in
a large frying pan.
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Dip and coat the chicken
pieces in the flour, then in the beaten egg and finally in
the breadcrumbs. Shake off the excess and lay them in the
now hot oil. Fry for 4 mins each side, or until crisp,
golden and cooked through.
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If you have a bit longer you
can bake in the oven for 30-35 mins instead of frying
them.
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Serve with a spicy ketchup
dip. These quick, crunchy goujons are the perfect finger
food.
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DAILY
DINNERS 
