Nutty Chicken Strips

Ingredients

• 250 gboneless chicken
• to tastesalt
• 20 g (2½ tbsp)plain flour
• 1egg, lightly beaten
• 15 ml (1 tbsp)milk
• 50 g (½ cup)ground almonds
• 70 g (⅔ cup)breadcrumbs
• 1–1½ tspground pepper or red chilli flakes
• as neededoil, for deep-frying

Instructions

1. 1

   Coat the chicken

   Clean the chicken and cut it into thin strips. Season with salt, then coat with plain flour and shake off any excess. Mix the beaten egg with the milk and dip in the chicken. Combine the ground almonds, breadcrumbs and pepper or chilli flakes, then roll the chicken strips in the mixture.

2. 2

   Chill and fry

   Refrigerate the coated chicken for 1 hour. Deep-fry the strips in hot oil until lightly browned, then drain on absorbent paper. Serve hot with a sauce or dip of your choice.

What are nutty chicken strips?

They are strips of chicken with a crisp coating made from ground almonds and breadcrumbs. The recipe does not specify a particular regional origin; it uses a familiar flour, egg and crumb coating with nuts for extra texture.

The almond layer adds a gently nutty flavour, while pepper or chilli flakes bring a little heat. Chilling the coated strips before frying helps the layers adhere during cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 22g protein, 17g carbs, 18g fat.

The chicken supplies most of the protein, while the flour and breadcrumbs contribute carbohydrates; almonds, egg and frying oil provide much of the fat. Pair a portion with vegetables or salad for a more balanced plate.

Getting the coating to stick

Thin strips: Cut the chicken into pieces of similar thickness so they cook at a similar rate. Pat them dry if they are wet before seasoning and flouring.

Dry flour: Shake off the excess after coating; a thin layer gives the egg mixture something to cling to without forming a paste.

Crumb mixture: Combine the almonds, breadcrumbs and chosen seasoning evenly before coating the chicken, so each strip gets a balanced layer.

Why the chilling time matters

One hour in the refrigerator gives the coating time to settle against the chicken. Keep the strips chilled until the oil is ready, rather than leaving them at room temperature for an extended period.

Arrange them in a single layer if possible, so the coating is less likely to be pressed off or stuck together.

Frying to a crisp finish

Hot oil: The method calls for hot oil but gives no temperature or frying time. Fry in batches and avoid crowding the pan, which can cool the oil and make the coating absorb more oil.

Doneness: The recipe describes the exterior as lightly browned. Check that the chicken is cooked through before serving; a food thermometer inserted into the thickest part should read 75°C.

Choosing the seasoning

Pepper: Use ground pepper for a straightforward savoury flavour. The recipe gives 1–1½ teaspoons, so adjust within that range to suit your preference.

Chilli: Red chilli flakes can replace the pepper for a more noticeable heat. Use the same stated amount and mix them thoroughly into the almond and breadcrumb coating.

Serving ideas

Serve the strips hot with a sauce or dip of your choice, as suggested in the method. A fresh salad or lightly dressed vegetables make a crisp contrast to the fried coating.

For a more substantial plate, add potatoes or another simple side. Serve any dip separately so the coating stays crisp until eaten.

Recipe notes & tips

• Cut the chicken strips to a similar thickness for more even cooking.
• Shake off excess flour before dipping the strips in the egg mixture.
• Press the almond and breadcrumb coating gently onto the chicken so it covers the surface.
• Keep the coated strips chilled for the full 1 hour stated in the method.
• Fry in batches rather than filling the pan with chicken strips.
• Drain the cooked strips on absorbent paper and serve them promptly.

Variations

• Use chilli flakes: Swap in red chilli flakes for the pepper to give the coating more heat.
• Adjust the pepper: Choose the lower or higher end of the stated 1–1½ teaspoon range.
• Change the dip: Serve with a favourite sauce or dip, keeping it on the side.
• Add a fresh side: Pair the strips with salad or lightly dressed vegetables.
• Make smaller strips: Cut the chicken into narrower pieces, keeping their thickness as even as possible.

Common mistakes to avoid

• Leaving excess flour on: It can make the coating uneven; shake the strips gently before dipping them in egg.
• Skipping the chill: The coating may be less secure; refrigerate the coated chicken for 1 hour.
• Crowding the pan: The oil can cool and the strips may not brown well; fry in batches.
• Using uneven strips: They may cook at different rates; cut them to a similar thickness.
• Serving before draining: Excess oil can soften the coating; let the strips drain on absorbent paper.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an oven or air fryer until hot throughout to help restore some crispness; avoid leaving cooked chicken at room temperature for more than 2 hours.

Frequently asked questions