Crumbed chicken strips and coleslaw, the Wholehealthily way
Let’s face it.
If you are a parent, you are not going to be able to break away from a crumbed chicken strip, all kids all across the globe just love it! Store bought one are normally filled with nasties and made with a very high fat content which is fine for now and then, but I reinvented a way to make them which is really simple. All you need is some kind of chicken strips, coating (more on that later) and an egg batter.
Along with the chicken strips, I will add a recipe for a healthy coleslaw that is equally tasty but with no mayonnaise. This is a keeper!
Crumbed chicken strips
Chicken strips (however many will eat)
For the coating, you can use:
milled cornflakes (my kids love it)
coconut (an idea I learnt from Cocobean cooks)
Mixed herbs and salt and pepper
Two eggs, beaten in a bowl
Spray and cook or coconut oil spray
Mix the coating with herbs, salt and pepper and place it on a plate. Dip the chicken in the egg mixture and roll in the coating. Fry in a hot pan with coconut oil spray or Spray and cook if you don’t like oil spraying all over you (like me).
Add a generous squeeze of lemon when done.
Mayo free coleslaw
Most South Africans can’t imagine life without a coleslaw! I am not necessarily a huge fan, but I do enjoy it with falafels in a pita. The mayo can sometimes get stuck in my throat, so I added one without mayo, as well as an added tang. I hope you enjoy!
4-5 large carrots, grated
Half a cabbage, grated
Two cups plain yogurt
Juice of two lemons
One tablespoon honey
Two tablespoons vinegar
Half a cup cranberries
Three tablespoons sesame seeds
Combine the carrots and cabbage in a large bowl.
If the honey is not runny, heat it up and combine with the yogurt, vinegar and lemon juice. Add the yogurt mayo to the cabbage and carrot and add the cranberries and sesame seeds.