So insanely delicious – super crispy chicken strips
Preparation:
Prepare the chicken:
Wash the chicken breast fillets, pat dry with a kitchen towel, and cut into about 1 cm thick strips. The strips shouldn’t be too thick to become nice and crispy later.Prepare the breading station:
Preheat the oven to 180°C (top/bottom heat). Put the nachos in a freezer bag and crush them roughly with a rolling pin or your hands. In a deep plate, whisk the eggs with some salt and pepper. Arrange the flour and crushed nachos on two separate flat plates.Bread the chicken:
First, coat the chicken strips in flour, then dip them in the whisked eggs, and finally roll them in the crushed nachos until well coated on all sides. This coating ensures the extra crispy texture.Bake:
Line a baking sheet with parchment paper and place the breaded chicken strips next to each other. Bake for about 25 minutes until golden brown and crispy. Turn once halfway through for even browning.Make the bell pepper dip:
While the chicken is baking, wash the bell pepper, halve it, and remove the core and seeds. Cut the pepper into small cubes. Wash the fresh basil, shake dry, pick the leaves, and finely chop.
In a bowl, mix the yogurt, chopped basil, bell pepper cubes, paprika powder, and chili flakes. Season with salt, pepper, and a pinch of sugar to bring out the flavors.Serve:
Once the chicken strips are crispy and golden, carefully plate them. Serve together with the fresh bell pepper dip and enjoy!
Summary:
These super crispy chicken strips are a real treat – crispy on the outside, tender and juicy inside. The bell pepper dip provides a fresh, spicy contrast that makes the dish even tastier. Perfect for anyone wanting something delicious and quick. Ideal for families, parties, or as a snack in between.
Enjoy your meal!
