Crumbed Chicken and Parmesan Strips
Servings 24 strips
Difficulty Beginner
Total Time 30 minutes COOK MODE
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INGREDIENTS
- 4 chicken breasts, each cut into 6 even strips
- 50g flour
- 2 eggs, beaten
- 100g Hinds Southern Coating Seasoned Breadcrumbs
- 100g grated Parmesan cheese
- 2 tsp Hinds Spices Paprika
- ½ tsp Hinds Spices Mixed Herbs
- A pinch of salt for seasoning
- 1 Tbsp olive oil
Dipping Sauce
- 1 x 400g can
Rhodes Quality Chopped & Peeled Tomatoes - 2 garlic cloves
- 6 basil leaves
- ¼ cup olive oil
METHOD
- Coat the chicken breasts in the flour and then dip the chicken into the egg.
- Mix together the Hinds Southern Coating Breadcrumbs, Parmesan, Hinds Spices Paprika, Hinds Spices Mixed Herbs and salt.
- Coat half the strips at a time into the crumb mixture and place into an air fryer at 180° C. Drizzle with a little olive oil. Air fry for 15 minutes, until golden, crisp and cooked through.
- Place the Rhodes Quality Chopped & Peeled Tomatoes, garlic, basil and olive oil into a small saucepan. Over a gentle heat, simmer for 20 minutes. Blend until smooth and set side.
- Serve and enjoy with the tomato dipping sauce.
