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🍽️ Crispy Baked Chicken Strips with Yogurt Dip

480 kcal · 30 min · 4 servings

Crispy Baked Chicken Strips with Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Wash the chicken meat and pat it dry with a kitchen towel.
  3. 3. Cut the meat into strips about one centimeter thick.
  4. 4. Put the nachos into a freezer bag and crumble them roughly with your hands.
  5. 5. Whisk the eggs in a deep plate with salt and pepper.
  6. 6. Place the flour on a shallow plate.
  7. 7. Place the crushed chips on a second shallow plate.
  8. 8. Coat the chicken strips first in the flour.
  9. 9. Dip the floured strips into the egg mixture next.
  10. 10. Finally, press the strips into the chip crumbs so they are completely covered.
  11. 11. Place the breaded chicken strips side by side on a baking sheet lined with baking paper.
  12. 12. Bake the chicken strips in the preheated oven for about 25 minutes.
  13. 13. Wash the bell pepper and cut it in half lengthwise.
  14. 14. Remove the stem and the core from the bell pepper.
  15. 15. Cut the bell pepper into small cubes.
  16. 16. Wash the basil and shake it dry.
  17. 17. Pluck the basil leaves from the stems.
  18. 18. Chop the basil leaves finely.
  19. 19. Put the yogurt into a bowl.
  20. 20. Stir the chopped basil, bell pepper cubes, paprika powder, and chili powder into the yogurt.
  21. 21. Season the dip with salt, pepper, and sugar to taste.
  22. 22. Carefully remove the crispy chicken strips from the oven.
  23. 23. Serve the chicken strips together with the paprika yogurt dip.

Nutrition per serving