Oven baked chicken crunchies with lemon mayo
Add vegies or a side salad to these crispy chicken strips for a healthy meal the kids will love.
- 2 1/2 cups soft wholegrain breadcrumbs*
- 800g skinless chicken breast fillets, trimmed of fat*
- 3/4 cup buttermilk*
- 1/3 cup grated parmesan cheese
- 2 tsp dried Italian herbs
- Black pepper, to season
- Canola oil spray*
- 1/2 cup mayonnaise*
- 1 tbs lemon juice
- 1 small clove garlic, crushed
- 1 tbs fresh parsley, chopped
- Jacket potatoes, to serve
- Garden salad, to serve
- *Look out for products available with the Heart Foundation Tick.
For breadcrumbs, tear day-old wholegrain bread into pieces and process in a food processor.
Cut chicken into 1cm thick strips, then combine with buttermilk in a bowl, cover and refrigerate for 1 hour.
Preheat oven to 220°C (200°C fan-forced). Mix breadcrumbs, parmesan and Italian herbs on a tray and season with pepper. Remove chicken from buttermilk and coat in breadcrumb mixture, pressing on gently with fingertips. Place strips in single layers on two baking paper-lined oven trays and refrigerate for 15 minutes.
Remove trays from fridge, spray crumbed chicken with cooking spray and bake for 8-10 minutes until light golden.
Remove from oven, turn chicken strips, reapply cooking spray and return to oven 8-10 more minutes until cooked through and light golden on other side. Mix mayonnaise with lemon juice, garlic and parsley.
Serve chicken with lemon mayo, jacket potatoes and garden salad.
Tip: Chicken can be marinated in buttermilk several hours ahead. Keep refrigerated. Crumb chicken and bake as required.
Recipe and image provided courtesy of the Heart Foundation’s Mums United. Mums United is all about helping Australian mums and their families take small, easy steps towards a healthier lifestyle. Together we’re changing the shape of Australia.
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