Chicken dipper recipe as promised! So home made are undoubtedly more effort than the grab-out-the-freezer-and-stick-in-the-oven kind, but not as much hard work as you might think. My herby chicken dippers are a little more special than ready made and worth the extra time I think!
Herby Chicken Dippers
- Makes 18-20 dippers
- 3 large chicken breasts
- 8 slices of soft white bread, left out to go stale
- 2 eggs
- 1 handful of plain flour
- 1 tbsp Dijon mustard
- 6 fresh sage leaves
- A few sprigs of fresh thyme
The breadcrumbs are a case of leaving the bread out for a day to get dry and hard and then blitzing in the food processor. You can of course buy them, but home made have a little more texture as the crumbs are all slightly different sizes. Once processed, dry toast them in a pan to brown & crisp them. Stir these regularly to prevent any burning!
Add to a dish and generously season with salt & pepper and add the sage & thyme, finely chopped.
Breading chicken involves setting up a little production line: Dish 1 for flour, dish 2 for egg, dish 3 for breadcrumbs and a greased baking tray at the end.
Cut the chicken width-ways into 3/4 inch thick strips and brush with the dijon mustard. Then take each piece through the production line! Roll in the flour, dip in the egg, then cover with the herby breadcrumbs. It’s a little messy but I find it very theraputic!
Bake in the oven at 220c for 25 minutes or until golden brown.
The baked chicken will be lovely and juicy, encased in a deliciously crunchy, herby crust. Perfect for dipping into whatever you like. Enjoy!