Crispy Chicken with Fennel Salad

Photography: Tango | Food Styling: Laure Corten | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 4 servings


Fennel Salad:
Honey Sauce:
Crispy Chicken:


Fennel Salad

In large bowl, mix together olive oil, vinegar, mustard, honey and fennel seeds. Add sliced fennel, red pepper, green onions and dill; mix gently to coat. (Make-ahead: Can be refrigerated for up to 4 hours.)

Honey Sauce

In blender, purée roasted peppers, garlic, lime zest and juice, cilan­tro and chili paste until smooth. Mix in honey. Season with salt and pepper. Set aside. (Make-ahead: Can be refrigerated for up to 3 days.)

Crispy Chicken

Preheat oven to 350°F. In shallow dish, combine flour, onion powder and garlic powder. Place eggs in separate shallow dish and bread crumbs in separate shallow dish. Season chicken with salt and pepper. Dredge chicken in flour mixture, shaking to remove excess, then into eggs, then into bread crumbs, turning to coat well.

In large skillet, heat half of the oil over medium­high heat; cook half the chicken strips, turning once, until golden and cooked through, 6 to 8 minutes. Transfer to paper towel­lined plate. Repeat with remaining chicken and oil. Serve chicken with sauce and salad.

Nutritional facts PER SERVING PLUS 2 TBSP SAUCE: about

  • Calories 765
  • Total fat 28 g
  • Saturated fat 5 g
  • Cholesterol 235 mg
  • Sodium 600 mg
  • Total carbohydrate 79 g
  • Fibre 2 g
  • Sugars 36 g
  • Protein 47 g
  • Iron 4 mg
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Lunch & Dinner

Crispy Chicken with Fennel Salad