Crispy Chicken Strips & KFC Style Gravy

This is such a simple but tasty lunch and who doesn’t love a takeaway? I normally pair this with a throw together salad to add a bit of greenery.

Per Serving:

Calories - 522

Protein - 53g

Serves 2:

1 tsp dried basil

1 tsp dried thyme

1 tbsp smoked paprika

2 tsp ground white pepper

1 tsp garlic powder

1 tsp onion powder

¼ tsp mustard powder

½ tsp ground ginger

50g plain white flour

2 eggs, beaten

60g panko breadcrumbs

2 chicken breasts (cut into 1.5- cm strips)

Sea salt

Freshly ground black pepper

Spray light oil for cooking

1. Preheat the oven to 180°C fan and line a baking tray with parchment paper.
In a large bowl, mix together the herbs, spices, flour and a good pinch each of salt and pepper. Prepare two more bowls, one with the beaten eggs and one with the panko breadcrumbs.
Take each strip of chicken and dip it first into the flour and herb mix, then into the egg (being careful to gently shake off any excess egg), then finally coat the seasoned chicken strips in the panko breadcrumbs.
Place the chicken pieces on the baking tray and spray with oil.
Bake the chicken strips in the oven for 20 minutes, turning them halfway through the cooking time and spraying again with oil.
While the chicken is cooking, make the gravy. In a jug, mix together 500ml of boiling water and the stock cubes followed by the rest of the gravy ingredients. Use a small whisk or stick blender to make sure there are no lumps of flour. Place in a small saucepan and bring to the boil while stirring all the while. The flour should thicken the gravy slightly and give it the perfect consistency for dipping.
Pour the gravy into two small bowls or ramekins and serve alongside the chicken strips, with a green salad.