Walnut-tarragon chicken strips

    25 min

    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.

    28 people made this

    Serves: 4 

    • 1 egg
    • 125ml milk
    • 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

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. 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.
    2. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (23)


    Really quick and really easy! To try and make the recipe a little healthier, I used only the egg white and skim milk. I also put in more a little more walnut and went light on the flour (to cut carbs and up the protein) And finally I omitted the butter and just used olive oil. I really just love how crisp the breading gets and how juicy the chicken stays!  -  22 Sep 2007  (Review from Allrecipes US | Canada)


    my review is only 3, dredged in seasoned flour first then egg wash then in pecan crumbs and panko, pecan was to large needs to be fine crumbs otherwise was great, the original recipe was a 5 except should dredge in flour fie=rst , it makes the rest stick better  -  24 Dec 2010  (Review from Allrecipes US | Canada)


    This is my new FAVORITE chicken recipe! I made my tenders very thin and used a bladed-meat tenderizer, because I am very particular about my chicken consistency. I made the mistake of not chopping the walnuts small enough, which made breading a bit messy. Next time I'll fine-chop my walnuts and this recipe will be absolutely superb. Thanks!  -  28 Jun 2008  (Review from Allrecipes US | Canada)