Chicken Dippers

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 190°C (375°F), fan 170°C (340°F), gas mark 5 and line two baking sheets with baking parchment.

Step 2

Blitz the bread into crumbs in a food processor. Place the breadcrumbs into a deep tub or bowl, add the garlic salt, garlic granules, paprika and oregano to the breadcrumbs and mix thoroughly. Beat the egg in a shallow dish.

Step 3

Dip each strip of chicken into the egg and then place into the breadcrumbs. Place on one of the baking sheets. Repeat until all the chicken is coated. (You can freeze the coated chicken at this point for cooking on another day.)

Step 4

Spray the breaded chicken strips with cooking spray and pop into the oven to bake for 10 minutes, then remove from the oven, turn the pieces over, spray with cooking spray and return to the over for another 10 minutes until golden and crispy. Whilst the chicken is cooking, mix the mayo and sriracha in a small bowl.

Step 5

Serve the chicken hot with the sriracha/mayo dip.