Ruby-Crusted Chicken Strips with Caesar Salad

Thu, 27 June 2024

Ingredients:
• 450g chicken mini fillets/strips
• 3 tbsp plain flour
• ½ tsp salt
• 1 tsp onion granules
• 1 large egg, lightly beaten
• 120g panko breadcrumbs
• 25g cooked beetroot
• Sunflower oil spray

Method:
1. Place the chicken strips into a large bowl. Add the flour, salt, and onion granules, and toss
everything together until completely coated in the flour.
2. Pour the egg over the chicken strips and mix well.
3. Put the panko breadcrumbs and beetroot in a blender and blitz. Place into a shallow tin or
bowl. Then, one at a time, cover each chicken strip in the beetroot breadcrumbs. Press and
squeeze to make sure they are well coated.
4. Heat an air fryer to 180°C for a few minutes. Spray a light coating of sunflower oil on both
sides of the chicken strips. Cook in the air fryer for 10-12 minutes until completely cooked.
Check they are fully cooked by cutting one in the middle; it should be white on the inside.
Tips:
• Chicken strips can be made in advance and kept in an airtight container in the fridge, or for
longer storage, placed in the freezer.
• To make the chicken more succulent, marinate in buttermilk overnight.
• Add 2 tablespoons of grated Parmesan cheese to the panko breadcrumbs for extra flavour.

Caesar Dressing

Ingredients:

• 75g natural yoghurt
• 75g mayonnaise
• 1 clove of garlic, minced
• ½ lemon, juiced
• 25g Parmesan cheese
• 2 teaspoons Worcestershire sauce
• 1 anchovy fillet

1. Put all the ingredients into a blender and blitz until smooth to make the dressing. Season to
taste. Serve drizzled over cos, romaine, or baby gem lettuce, and top with ruby crusted
chicken strips and Parmesan shavings.