Crumbed Chicken Strips & Sriracha Mayo

Golden pea-crumbed chicken strips steal the spotlight in this vibrant dish. These crunchy bars sit atop a vibrant salad featuring charred baby marrow, smoky chickpeas, tangy sun-dried tomatoes, tomatoes, and the nutty allure of toasted almonds. Crowned with creamy feta and a generous drizzle of sriracha mayo.

Crumbed Chicken Strips & Sriracha Mayo

with charred baby marrow & crispy chickpeas

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Ingredients:

  • Almonds
  • Baby Marrow
  • Chicken
  • Chickpeas
  • Danish-style Feta
  • Free-range Chicken Mini Fillets
  • Lemon Juice
  • Pea Crumb
  • Salad Leaves
  • Sriracha Mayo
  • Sun-Dried Tomatoes
  • Tomato
  • Tomatoes

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Egg/s
Photo of Crumbed Chicken Strips & Sriracha Mayo
  1. 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.

  2. GOLDEN CHICKPEAS

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside.

  3. CHAR THE BABY MARROW

    Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.

  4. 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.

  5. SIDE SALAD

    To a salad bowl, add the shredded leaves. Toss through the sliced sun-dried tomatoes, ½ the toasted almonds, the crispy chickpeas, the diced tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.

  6. DINNER = SERVED

    Serve up the chickpea & sun-dried tomato salad, scatter over the charred baby marrow, and crumble over the drained feta. Top with the golden crumbed chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining toasted nuts. Enjoy, Chef!

  • Almonds - 10g

  • Chickpeas - 60g

  • Baby Marrow - 150g

  • Pea Crumb - 100ml

  • Free-range Chicken Mini Fillets - 150g

  • Salad Leaves - 20g

  • Sun-dried Tomatoes - 15g

  • Tomato - 1

  • Lemon Juice - 10ml

  • Danish-style Feta - 30g

  • Sriracha Mayo - 1 unit

  1. 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.

  2. GOLDEN CHICKPEAS

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside.

  3. CHAR THE BABY MARROW

    Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.

  4. 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.

  5. SIDE SALAD

    To a salad bowl, add the shredded leaves. Toss through the sliced sun-dried tomatoes, ½ the toasted almonds, the crispy chickpeas, the diced tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.

  6. DINNER = SERVED

    Serve up the chickpea & sun-dried tomato salad, scatter over the charred baby marrow, and crumble over the drained feta. Top with the golden crumbed chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining toasted nuts. Enjoy, Chef!

  • Almonds - 20g

  • Chickpeas - 120g

  • Baby Marrow - 300g

  • Pea Crumb - 200ml

  • Free-range Chicken Mini Fillets - 300g

  • Salad Leaves - 40g

  • Sun-dried Tomatoes - 30g

  • Tomato - 1

  • Lemon Juice - 20ml

  • Danish-style Feta - 60g

  • Sriracha Mayo - 1 unit

  1. 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.

  2. GOLDEN CHICKPEAS

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside.

  3. CHAR THE BABY MARROW

    Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.

  4. 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.

  5. SIDE SALAD

    To a salad bowl, add the shredded leaves. Toss through the sliced sun-dried tomatoes, ½ the toasted almonds, the crispy chickpeas, the diced tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.

  6. DINNER = SERVED

    Serve up the chickpea & sun-dried tomato salad, scatter over the charred baby marrow, and crumble over the drained feta. Top with the golden crumbed chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining toasted nuts. Enjoy, Chef!

  • Almonds - 30g

  • Chickpeas - 180g

  • Baby Marrow - 450g

  • Pea Crumb - 300ml

  • Free-range Chicken Mini Fillets - 450g

  • Salad Leaves - 60g

  • Sun-dried Tomatoes - 45g

  • Tomatoes - 2

  • Lemon Juice - 30ml

  • Danish-style Feta - 90g

  • Sriracha Mayo - 2 units

  1. 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.

  2. GOLDEN CHICKPEAS

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside.

  3. CHAR THE BABY MARROW

    Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.

  4. 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.

  5. SIDE SALAD

    To a salad bowl, add the shredded leaves. Toss through the sliced sun-dried tomatoes, ½ the toasted almonds, the crispy chickpeas, the diced tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.

  6. DINNER = SERVED

    Serve up the chickpea & sun-dried tomato salad, scatter over the charred baby marrow, and crumble over the drained feta. Top with the golden crumbed chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining toasted nuts. Enjoy, Chef!

  • Almonds - 40g

  • Chickpeas - 240g

  • Baby Marrow - 600g

  • Pea Crumb - 400ml

  • Free-range Chicken Mini Fillets - 600g

  • Salad Leaves - 80g

  • Sun-dried Tomatoes - 60g

  • Tomatoes - 2

  • Lemon Juice - 40ml

  • Danish-style Feta - 120g

  • Sriracha Mayo - 2 units

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