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Oven-baked chicken sticks
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Crispy chicken strips with creamy Hollandaise dip for a gourmet twist.
Ingredients:
  • 2 eggs
  • 23.40 gm Dijon mustard
  • 12 (about 450g) chicken tenderloins
  • 80g breadcrumbs
  • 2 tsp dried parsley flakes
  • 1 tsp dried chilli flakes
  • Olive oil spray
  • 210g jar hollandaise sauce, (see notes) to serve
Instructions:
  • Soak 12 bamboo sticks, each 18cm long, in warm water for 20 minutes to soften.
  • Preheat your oven to 180°C and cover a baking tray with parchment paper.
  • Combine the eggs and mustard in a bowl, whisk until smooth. Add chicken tenderloins, stirring to coat evenly in the egg mixture.
  • In a separate bowl, mix together breadcrumbs, parsley, chilli, and 1/2 teaspoon of salt. Coat each piece of chicken in the breadcrumb mixture and arrange on a large tray. Skewer the chicken pieces lengthwise and spray with olive oil. Bake in the oven for 15 minutes or until golden and crispy. Serve with hollandaise sauce on the side for dipping.

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