About this recipe:Strips of chicken breast are dipped in egg, then coated in a mixture of flour, tarragon and walnuts, before being pan-fried until crispy. These chicken strips are fantastic for party nibbles and general snacking.
60g walnuts, finely chopped
100g plain flour
1 tablespoon dried tarragon
salt, to taste
450g boneless, skinless chicken breast, cut into thin strips
55g unsalted butter
125ml vegetable oil
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Method Prep:15min › Cook:10min › Ready in:25min
Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly and place on a plate.
Melt the butter with the oil in a large frying pan over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on kitchen towels.