Pepita-crusted chicken strips

Pepita-crusted chicken strips

Looking for a savoury treat that's not just delicious but natural and healthy too? We've got the goods

Chickenstrips

  • Preheat the oven to 180°C and line an oven tray with baking paper.
  • Using a food processor fitted with the S blade attachment, or a handheld immersion blender, blitz the pepitas until crushed. Spread out over a plate.
  • Sprinkle the flour over another plate. If using the cheese and basil, add to the flour and stir through.
  • Crack the eggs into a bowl and whisk with a fork until just combined.
  • Dip each strip into the flour, followed by the egg, and finally coat in the crushed pepitas. Place each strip on the oven tray before sprinkling a pinch of sea salt over the top. Bake for 20-30 minutes, testing one strip to check the chicken is cooked through before removing them all.
  • Makes 12

    What you need:

    • 140g pepitas (pumpkin seeds)
    • 125g brown rice flour
    • 20g grated Parmesan cheese (optional)
    • 2 tbsp dried basil (optional)
    • 2 eggs
    • 400g chicken breast fillets, sliced in strips
    • Sea salt

    From Real Food Kids by Jess Lomas (£8.99, Wilkinson Publishing).

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