217kcal
1g
6g
1g
4g
17g
7g
289mg
- 500g / 17.6oz Boneless, skinless chicken thighs
- 1 Lemon
- 70g / 2.5oz Panko breadcrumbs
- 1 tsp Mixed dried herbs
- 50g / 1.76oz Cheddar, grated
- 1 heaped tbsp Cornflour (cornstarch)
- 2 Eggs
- 1 tbsp Garlic-infused olive oil
- Pinch Freshly ground black pepper
1. Preheat the oven to 220°C fan (240°C/475°F/Gas 9).
2. Cut the 500g / 17.6oz chicken thighs into 2cm (3/4in) wide strips.
3. Zest 1 lemon into one bowl, then squeeze the juice into another bowl.
4. Add 70g / 2.5oz panko breadcrumbs, 1 tsp mixed dried herbs, a pinch of black pepper, and 50g / 1.76oz grated Cheddar to the lemon zest bowl. Stir thoroughly.
5. Add 1 heaped tbsp cornflour to the lemon juice and stir until dissolved.
6. Crack 2 eggs into the lemon juice mixture and whisk.
7. Mix the chicken strips into the lemon juice and egg mixture.
8. Coat chicken strips in the breadcrumb mixture and place on a non-stick baking tray.
9. Drizzle with 1 tbsp garlic-infused olive oil.
10. Bake for 15-20 minutes until golden and crispy, ensuring no pink meat remains.
27% of RDI
31% of RDI
6% of RDI
1% of RDI
1% of RDI
31% of RDI
27% of RDI
Chicken thighs are recommended for succulence, but chicken breast can also be used. When coating the chicken, use one hand for the wet mixture and the other for the dry mixture to minimize crumbs sticking. Steamed corn on the cob can be cut into 2cm (3/4in) rounds for easier handling by little fingers.
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