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09 August 2009

Crumbed Chicken Strips

Growing up, crumbed chicken and chips was my favourite meal. It was what I requested every birthday until we became conscious of cooking with too much oil and butter. Mum also used to deep fry the chips - something I have only ever done once as a very special treat (because unfortunately the deep frying does make them taste better).

Now that I am older, we occasionally still have crumbed chicken (minus the deep fried chips) cooked in oil and butter (though, more often it is actually oven baked) and I love to serve it with homemade mayonnaise and avocado.

For the party I decided we could treat ourselves and have crumbed chicken strips, golden fried in oil and butter and served with aioli as a dipping sauce. And they were delicious. We just pre-crumbed the chicken (thanks Renee!) and fried it in batches just before serving (thanks Mum!). Easy!

2kg chicken breasts cut into thin strips
5 eggs lightly beaten
4 cups breadcrumbs
3 cups flour
Oil and butter for frying

Coat each chicken strip in flour, then in the egg and finally in the breadcrumbs. Refrigerate to set coating. Heat butter and oil in a fry pan and fry until golden. Serve with aioli.

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