Golden pea-crumbed chicken strips steal the spotlight in this vibrant dish. These crunchy bars sit atop a vibrant salad featuring charred patty pans, tangy sun-dried tomatoes, tomatoes, and the nutty allure of toasted almonds. Crowned with creamy feta and a generous drizzle of sriracha mayo.
Crunchy Chicken Strips & Sriracha Mayo
Crunchy Chicken Strips & Sriracha Mayo
with charred patty pans
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Almonds
- Chicken
- Danish-style Feta
- Free-range Chicken Mini Fillets
- Lemon Juice
- Patty Pans
- Pea Crumb
- Salad Leaves
- Sriracha Mayo
- Sun-Dried Tomatoes
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Egg/s
- Seasoning (Salt & Pepper)
Almonds FIRST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE VEG
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans until charred, 3-4 minutes. Remove from the pan and season.
CRUMB IT UP
Whisk 1 egg in a shallow dish with a tsp of water. In a second shallow dish, combine the pea crumb and seasoning. Coat each Chicken fillet in the egg and then in the pea crumb. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken strips until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and drain on paper towel.
SIDE SALAD
To a salad bowl, add the salad leaves. Toss through the sun-dried Tomatoes, ½ the almonds, the tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Serve up the sun-dried Tomato salad, scatter over the patty pans, and crumble over the feta. Top with the golden crumbed Chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining nuts. Enjoy, Chef!
Almonds FIRST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans until charred, 3-4 minutes. Remove from the pan and season.
CRUMB IT UP
Whisk 1 egg in a shallow dish with a tsp of water. In a second shallow dish, combine the pea crumb and seasoning. Coat each Chicken fillet in the egg and then in the pea crumb. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken strips until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and drain on paper towel.
SIDE SALAD
To a salad bowl, add the salad leaves. Toss through the sun-dried Tomatoes, ½ the almonds, the tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Serve up the sun-dried Tomato salad, scatter over the patty pans, and crumble over the feta. Top with the golden crumbed Chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining nuts. Enjoy, Chef!
Almonds FIRST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE VEG
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans until charred, 3-4 minutes. Remove from the pan and season.
CRUMB IT UP
Whisk 2 eggs in a shallow dish with a tsp of water. In a second shallow dish, combine the pea crumb and seasoning. Coat each Chicken fillet in the egg and then in the pea crumb. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken strips until golden and cooked through, 1-2 minutes per side. You may need to do this in batches, changing the oil for each batch. Remove from the pan, season, and drain on paper towel.
SIDE SALAD
To a salad bowl, add the salad leaves. Toss through the sun-dried Tomatoes, ½ the almonds, the tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Serve up the sun-dried Tomato salad, scatter over the patty pans, and crumble over the feta. Top with the golden crumbed Chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining nuts. Enjoy, Chef!
Almonds FIRST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans until charred, 3-4 minutes. Remove from the pan and season.
CRUMB IT UP
Whisk 2 eggs in a shallow dish with a tsp of water. In a second shallow dish, combine the pea crumb and seasoning. Coat each Chicken fillet in the egg and then in the pea crumb. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken strips until golden and cooked through, 1-2 minutes per side. You may need to do this in batches, changing the oil for each batch. Remove from the pan, season, and drain on paper towel.
SIDE SALAD
To a salad bowl, add the salad leaves. Toss through the sun-dried Tomatoes, ½ the almonds, the tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Serve up the sun-dried Tomato salad, scatter over the patty pans, and crumble over the feta. Top with the golden crumbed Chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining nuts. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Crunchy Chicken Strips & Sriracha Mayo?
The preparation time for Crunchy Chicken Strips & Sriracha Mayo with charred patty pans is between 30 and 50 minutes.
What is the total time required to make Crunchy Chicken Strips & Sriracha Mayo with charred patty pans?
The total time required to make Crunchy Chicken Strips & Sriracha Mayo with charred patty pans is between 40 and 60 minutes.
How many servings does Crunchy Chicken Strips & Sriracha Mayo provide?
4 servings
What are the main ingredients in Crunchy Chicken Strips & Sriracha Mayo?
Almonds, Chicken, Danish-style Feta, Free-range Chicken Mini Fillets, Lemon Juice, Patty Pans, Pea Crumb, Salad Leaves, Sriracha Mayo, Sun-Dried Tomatoes, Tomato, Tomatoes
What is the nutritional information of Crunchy Chicken Strips & Sriracha Mayo?
Calories: 760, Carbs: 53 grams, Fat: grams, Protein: 62.9 grams, Sugar: 12.4 grams, Salt: 794 grams
How do I prepare Crunchy Chicken Strips & Sriracha Mayo?
CHAR THE BABY MARROW: Return the pan to medium heat with a drizzle of oil. When hot, fry the patty pans until charred, 3-4 minutes. Remove from the pan and season. ALMONDS FIRST: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CRUMB IT UP: Whisk 1 egg in a shallow dish with a tsp of water. In a second shallow dish, combine the pea crumb and seasoning. Coat each chicken fillet in the egg and then in the pea crumb. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken strips until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and drain on paper towel. SIDE SALAD: To a salad bowl, add the salad leaves. Toss through the sun-dried tomatoes, ½ the almonds, the tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside. DINNER = SERVED: Serve up the sun-dried tomato salad, scatter over the patty pans, and crumble over the feta. Top with the golden crumbed chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining nuts. Enjoy, Chef!
What should be prepared from my kitchen to make Crunchy Chicken Strips & Sriracha Mayo?
Almonds, Chicken, Danish-style Feta, Free-range Chicken Mini Fillets, Lemon Juice, Patty Pans, Pea Crumb, Salad Leaves, Sriracha Mayo, Sun-Dried Tomatoes, Tomato, Tomatoes
How many calories does Crunchy Chicken Strips & Sriracha Mayo have?
760 calories
How much fat content does Crunchy Chicken Strips & Sriracha Mayo have?
grams
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