Lemon Myrtle Coconut Chilli Chicken Strips with Mango & Rivermint Relish

This is such a simple, easy and quick dish to make that you can whip up a very tasty dinner in no time at all. I makes a great snack too - we can personally vouch for that ! Tender Chicken breast, sliced and coated with our Lemon Myrtle Coconut Chilli Nut Free Dukkah and served wit our rather decadent and fresh fruity tasting Mango and Rivermint Relish.. 

Serves 4 

2 Chicken Breasts

2 tablespoons Rice Flour (or plain flour)

egg wash ( with a fo9rk mix one/two eggs with 1/2 cup milk

Lemon Myrtle Coconut Chilli Nut Free Dukkah, as needed

Canola il for frying

Mango and Rivermint Relish , for serving


Preheat oven (or airfryer) to 180C

Using a sharp knife diagonally slice the chicken breast to make approx  6-7 slices, each.

Place the rice flower on  fay plate and spread, Coat each Chicken slice in the flour. We prefer Rice Flour for this as itis lighter in texture than plain flour and adds to the 'quality' of the final result. By all meand use plain flour if you don't have rice flour and the coating will just be a little thicker in texture.

Once the chicken slices are thoroughly dusted in the flour, dip each into the prepared egg wash and then into the Dukkah coating. This can get a bit messy so if you have an apprentice cook in the house (perfect for kids who like to cook) have them do the final coating in the Dukkah so you don't have to stop every few minutes to wash your hands.!

We like to let any coated meat or vegtable rest for at least 20 minutes in the fridge. You'll find a lot less of the coating will come adrift in the cooking process if allowed to rest first,

While your chicken is having it's little fridge rest, heat the canola oil in a frying pan until it is hot enough to fry in. 

Gently lay the slices in the ol and shallow fry until the outside has coloured to a pale gold. Don't be tempted to overcrowd the chicken as this will bring the oil temperature down. Rather, cook in batches and place on a baking paper lined tray and place in the preheated oven..

Allow  the chicken strips to cook for at least 15 minutes in the oven and the crus will be a lovely golden brown and the chicken will be cooked through.

Serve with our delicious Mango & Rivermint Relish and enjoy!






Copyright Juleigh Robins







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