Crispy Garlic Chicken Strips with Sweet Chilli Mayo

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  1 Egg, Whole, Large(44g)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Garlic(3g)
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  1 tsp Paprika, Ground
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  0.3 cup Parsley, Fresh
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  1 1 pinch Sea salt
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.8 cup Bread Crumbs, Panko, Dry
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  0.3 cup Bread Crumbs, Whole Wheat, Dry
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  2 tbsp Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  3 tbsp Mayonnaise, Light

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  3 tbsp Sweet Chili Sauce, Prepared
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  1 Lemon Juice, Fresh(24g)

Instructions

1. 1Whisk together the eggs, olive oil, minced fresh garlic, ground paprika, and sea salt in a medium bowl until combined. Cut the chicken breast into strips, add to the egg mixture, and toss until fully coated.
2. 2Combine the panko bread crumbs, whole wheat bread crumbs, and grated Parmesan on a shallow plate. Working one strip at a time, dredge each chicken strip in the breadcrumb mixture, pressing gently so the coating adheres, then place on a clean plate.
3. 3Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches to avoid crowding, place chicken strips in the hot oil and cook 4–5 minutes per side until golden brown and the internal temperature reaches 165°F when checked with a meat thermometer at the thickest part.
4. 4Transfer cooked chicken strips to a paper towel-lined plate to drain excess oil.
5. 5While the chicken cooks, whisk together the light mayonnaise and sweet chili sauce in a small bowl until smooth. Stir in fresh lemon juice to taste, then fold in chopped fresh parsley.
6. 6Divide the cooked chicken strips evenly into 4 airtight containers while still warm. Store the sweet chilli mayo separately in a small container to prevent sogginess during storage.
7. 7Refrigerate both containers for up to 4 days. Reheat chicken strips in a 350°F oven for 5–7 minutes until warmed through, then serve with the chilled mayo for dipping.