serves
4-6
prep
25 minutes
cook
5 minutes
difficulty
Easy
serves
4-6
people
preparation
25
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 150 g wafer crackers
- 2 tbsp chopped parsley
- Zest of 1 lemon
- Pinch of smoked paprika
- Pinch of cumin
- 50 g parmesan, finely grated
- ½ cup plain flour
- 2 eggs, lightly whisked
- 2 chicken breasts, cut into finger-food sized strips
- 4 tbsp olive oil for frying
Dipping sauce
- ½ cup plain yoghurt
- ½ cup whole egg mayonnaise
- ½ cup good quality tomato relish
- Juice of ½ a lemon
Instructions
- Place the crackers, parsley, lemon zest, spices and salt and pepper to taste in a food processor and blitz until a fine crumb is created.
- Place crumb mix into a bowl and mix through the parmesan.
- Make a production line with the flour in one bowl, the whisked egg in another and crumb mix in the last. Dip the chicken pieces into the flour to lightly dust, then the egg and crumb. Press the crumb mix firmly on to the chicken to ensure it sticks. To achieve a thicker, crunchier crumb, repeat the last two processes - dipping again in the egg mix and again in the cracker mix.
- Heat the oil in a large frying pan and cook the chicken for about 2 minutes on each side or until golden brown.
- Mix the dipping sauce ingredients together and serve in a side bowl next to the chicken.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
