Walnut-tarragon chicken strips

Walnut-tarragon chicken strips


28 people made this

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.


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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