Crispy Pecan Chicken Strips2014-09-22
- Servings : 4
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
For the perfect starter. Crispy Pecan Chicken Strips will tantalise your taste buds.
- 4 skinless chicken breasts
- 2 tablespoons flour
- 2 teaspoons chicken stock powder
- 1 egg
- 1 tablespoon plain yoghurt
- ½ cup chopped pecan nuts
- ½ cup fresh white breadcrumbs
- 2 teaspoons lemon & black pepper seasoning
- 2 teaspoons ground cumin
- Sunflower oil for frying
Cut chicken across the grain, on the diagonal into 1 cm wide strips. Mix the flour and Ina Paarman’s Dry Chicken Stock Powder in a plastic bag. Shake the chicken in this mixture until coated.
Beat the egg and yoghurt together in a bowl. Mix the nuts, breadcrumbs, Ina Paarman’s Lemon and Black Pepper Seasoning and cumin on another plate. Dip the strips first in the egg mixture and then roll it in the nut mixture. Space them out on a cooling rack and leave in the fridge for 30 minutes to set or freeze for 15 minutes.
Heat a heavy based frying pan, when hot add oil 1 cm deep. Wait for oil to warm through and fry the chicken in batches, until golden all over.
Drain on absorbent kitchen paper. Leave to cool down completely if packing for a picnic.