Informations supplémentaires
30 min.
|
534 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425 ° F. Slice the radishes and the cucumbers. Chop the dill. In a ziploc bag, crush the corn flakes cereals. On a separate cutting board, cut the chicken breasts into strips.
2. Bread the chicken
In a bowl, mix the chicken strips with the buttermilk and season with salt and pepper. In another bowl, combine the cereals and the flour and season with salt and pepper.
3. Cook the chicken
Spread the breaded chicken strips on a baking sheet. Drizzle with olive oil. Bake for 18-20 minutes. Turn halfway through cooking.
4. Make the sauce
In a bowl, combine the sour cream, the mayonnaise, the sriracha to taste (caution!spicy), the spices and the lime juice. Mix well.
It's possible to reserve a portion of sauce without sriracha for children.
5. Make the salad
In a bowl, combine the radishes, the cucumbers, the dill, 1 tbsp of apple cider vinegar. and a drizzle of olive oil. Mix well and season with salt and pepper.
6. Plate your dish
Serve the crispy chicken strips with the salad and the spicy ranch sauce. Bon appetit!
2unitChicken Breast
120mlButtermilk
1unitMayonnaise
30gAll-Purpose Flour
50gCorn Flakes Cereal
8gSpice Mix (garlic powder,dried dill)
20mlSriracha
3unitRadishes
1unitEnglish Cucumber(s)
0.5unitDill
1unitLime
2unitSour Cream
What you need
Bowls, baking sheet.
534 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
59g
20%
fat
16g
25%
cholesterol
108mg
36%
fiber
3g
12%
protein
37g
saturated
5g
25%
sodium
480mg
20%
sugar
10g
trans
0g