Step 1
Cut the chicken into strips. Dust the chicken strips with the flour, then dip them in the egg and, finally, coat them in the combined nuts and breadcrumbs. Chill for at least 30 minutes to firm up.
Step 2
To make the salsa, combine all the ingredients in a small bowl and season to taste with salt and black pepper.
Step 3
Fill a large heavy-based saucepan or deep-fryer one-third full of oil and heat to 180°C (350°F), or until a cube of bread dropped in the oil browns in 15 seconds. Cook the chicken strips in batches for 2-3 minutes, or until golden brown all over, taking care not to burn the nuts. Drain on crumpled
Step 4
THINK AHEAD: These are best made on the day they are to be served.
Step 5
VARIATIONS: The chicken strips are also very tasty served with sweet chilli sauce. Try a different coating using almonds or peanuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 14 | ||
Calories from Fat: 3 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 95.5mg | 3 % | |
Potassium 72.9mg | 2 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 1.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14
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