Recipe: NOLA Crumbed Chicken Strips & Chilli Mayo Dip
I've always read that when you want to crumb an item of food, you need to crack an egg in a bowl & whisk it. Then dip it in the egg and thereafter, your choice of crumbed mixture.
But mayonnaise has egg in it... So would that not hold the crumbed mixture to the food item whilst frying?
This called for an experiment!
I don't usually recall how many teaspoons/ units of measurements is used when I cook and I don't follow recipes to the T either...
But have a look at my "recipe" for crumbed chicken using NOLA mayonnaise as a binding ingredient.
It's a great snack or can be made in to a meal with the right sides, like I did with sweet yellow rice, cheesy potato wedges (with the skins), and a chilli mayo dip.
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Ingredients: 2 x Chicken breast fillets Washed Chicken breast fillets cut into strips Mayonnaise and a chilli sauce would do, but if like me, you didn't have a chilli sauce when making this then try this out: |
Enjoy your crumbed chicken strips and dip with some yellow rice and of course, potatoes
- we've heard that potatoes cooked with their skin on, is more healthy than peeling it off.
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