Crunchy Chicken Dippers

Cook time 30 minutes
Servings 4


2 chicken breasts, cut into long strips
1/2 cup plain flour
150g crackers
50g Parmesan, finely grated
Zest of 1 lemon
Pinch of smoked paprika
Pinch cumin
2 tbsp chopped parsley
Salt and pepper
2 eggs, lightly whisked
4 tbsp extra virgin olive oil for frying

Dipping sauce
½ cup plain yoghurt
½ cup whole egg mayonnaise
½ cup of a good quality tomato relish
Juice ½ lemon

Crunchy Chicken Dippers


Place the crackers, parsley, lemon zest, spices, and salt and pepper into 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 2 minutes on each side until golden brown.

Mix the dipping sauce ingredients together and serve with a side bowl next to the chicken.

(OPTION: To cook with less oil, spray the chicken lightly with an olive oil spray, then bake on a non-stick oven tray, at 180C for 15-20 minutes.)