Crispy Chicken Strips with Coleslaw Salad

Instructions

• 1
  Wash, clean, and pat dry the chicken breast. Cut it into long, thick strips, place them in a medium bowl, and mix with 50 g of yogurt, 1 tablespoon of lemon juice, sweet paprika, garlic powder, basil, oregano, salt, and pepper. Let the meat marinate in the refrigerator for at least 30 minutes.
• 2
  Meanwhile, prepare the Coleslaw salad: wash the cabbage, peel the onion, and finely chop both. Peel the carrots and grate them coarsely. Place the cabbage, onion, and carrots in a large bowl, salt, mix, and let the mixture rest for 5 minutes. Then add the mayonnaise, 100 g of yogurt, Dijon mustard, 2 tablespoons of lemon juice, and sugar. Mix again and refrigerate the salad.
• 3
  After the meat has marinated, preheat the oven to 190 °C and prepare a baking tray lined with baking paper.
• 4
  Crush the cornflakes in a blender or crush them with a rolling pin in a sealed bag. Place the crushed flakes in a deep plate and coat each piece of chicken, pressing gently for the crust to adhere. Arrange the chicken on the tray.
• 5
  Bake the chicken in the preheated oven at 180⁠–⁠190 °C for 20⁠–⁠25 minutes, until golden and crispy.
• 6
  Distribute the baked chicken strips onto 4 plates and serve each portion with the prepared Coleslaw salad.