Crunchy chicken strips arent just for the kids in this tasty recipe served with creamy bought Hollandaise.
- Soak 12 x 18cm bamboo sticks in warm water for 20 minutes.
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Place the eggs and the mustard in a bowl and whisk them with a fork until combined. Add the chicken tenderloins and stir them to coat with the egg mixture.
- Place the breadcrumbs, parsley, chilli and 1/2 teaspoon salt in another bowl and mix to combine. Dip each piece of chicken, one at a time, in the breadcrumb mixture, then transfer them to a large tray. Thread each chicken piece lengthways onto a skewer and place on the tray. Spray with olive oil spray. Bake the chicken sticks in the oven for 15 minutes or until cooked through, crisp and golden. Serve with hollandaise sauce for dipping.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set