Crispy Chicken Fingers with Dip and Vegetable Fries

Ingredients

• 250 grams chicken breast

• 2 eggs

• 50 grams flour

• 100 grams panko breadcrumbs

• 1 teaspoon dried oregano

• Salt and pepper to taste

For the vegetable fries

• 1 cucumber

• 1 red bell pepper

• 1 large carrot

For the dip

• 6 tablespoons quark

• 2 tablespoons mayonnaise

• 1 teaspoon stem ginger

• ½ teaspoon curry powder

• Salt and pepper to taste

Instructions

1. Cut the chicken breasts lengthwise into 6 thin strips.

2. Season each strip with salt and pepper.

3. Beat the eggs in a bowl.

4. Place the flour in a separate bowl and the oregano in another.

5. Preheat the air fryer to 200°C.

6. Dip each chicken strip first in the beaten egg, then in the flour, and finally in the bowl with oregano. Make sure both sides are well coated.

7. Place the breaded chicken in the air fryer in a single layer so the pieces don’t overlap. Cook for 16 minutes, turning halfway through.

8. Meanwhile, peel the carrot and cut it, along with the cucumber, lengthwise into three slices. Cut these into fries about 1 cm thick.

9. Remove the seeds and core from the bell pepper and cut it into fries of the same size as the carrot and cucumber.

10. Serve the vegetable fries in a small glass or paper cone.

11. Combine all the dip ingredients and divide into small bowls. Serve with the vegetable fries and chicken fingers.

Nutritional information