I have a love/hate relationship when it comes to cooking chicken, but this recipe was incredibly easy and fool-proof. Gather round your flatties and you can set up a production line to whip these up fast. I served mine with a simple salad made up from whatever was in my fridge at the time. This recipe is allergy-friendly and low in fat as it contains no dairy, eggs or oil.
2 - 3 chicken breasts (depending on how many servings)
1 – 2 cups of panko breadcrumbs
1- 2 cups of all-purpose flour
1 ½ tsp dried thyme
1 ½ tsp chilli flakes
1 tsp garlic salt (or more to taste)
1 ½ tsp ground black pepper (or more to taste)
1 cup soy milk
Line an oven tray with baking paper and preheat the oven to 200C. Prepare the chicken breast by first cutting off any excess fat and tendons, then cut the breasts into equally sized strips. It is important to make sure that the strips are equal to ensure they will cook evenly. Set aside. Combine the herbs and seasoning with the flour in a bowl. In two separate bowls, pour in the panko breadcrumbs and the soy milk. It is easiest to coat one or two chicken strips at a time as this is a very messy process – ideal for a flat bonding session. Dunk the chicken strips into the soy milk, and then the flour and herb mix, back into the soy milk and then in the breadcrumbs. Repeat this until done, and line the strips evenly on the baking tray. I chose not to use oil and they achieved a level of crisp I was happy about, however you can if you wish. Bake in the oven for 15 to 20, flipping half way. Serve with a salad and enjoy.