Crispy Chicken Strips with Guacamole and Mango Salsa

Crispy chicken strips

450g chicken mini fillets / strips

3 tbsp plain flour

½ tsp salt

1 tsp onion granules

1 large egg, lightly beaten

100g panko breadcrumbs

50mls sunflower oil

 

1 very ripe avocado

½ lime, juiced

2 tablespoons sour cream

Seasoning

 

1 mango, ripe

1 large tomato

½ small cucumber

½ red onion

½ lime

seasoning

 

 

1. Place the chicken strips into a large bowl. Add the flour, salt and onion granules and toss everything together until completely coated in the flour.

 

2. Pour the egg over the chicken strips and mix well.

 

3. Put the panko breadcrumbs into a shallow tin or bowl. Then one at a time cover the chicken strip in the breadcrumbs. Press and squeeze to make sure they are well coated. Then repeat this step for all the remaining chicken strips.

 

4. Heat a large non-stick frying pan with sunflower oil on a high heat. Cook the chicken strips in two batches. Place half into the frying pan and cook for 2 minutes until once golden brown. Then turn over to cook on the other side. Place into a baking tray on a wire rack. Then repeat with the remaining chicken strips.

 

5. Cook in a preheated oven for about 15 minutes. Check they are fully cooked by cutting one in the middle which should be white on the inside.

 

6. Cut the avocado in half lengthwise and remove the stone. Use a spoon to scope out the flesh. Place into a small food processor. Add in the lime juice, sour cream and seasoning. Blitz until creamy and then correct the seasoning if needed

7. Peel and finely dice the mango. Then finely dice the onion.

 

8. Wash the cucumber and tomato and finely dice.

 

9. In a bowl mix everything together, add in the lime and season to taste.

 

10. Serve with warm tortilla wraps, creamy guacamole, mango salsa and baby spinach leaves.