Crispy Strips with Coconut and Coriander Dip

Preparation time: 5 mins • Cooking time: 5 mins • Serves: 8

Ingham’s Chicken Country Crisp Strips

Product Code: 5532500
Carton Content: 5 x 1kg

 

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INGREDIENTS:

  • 2 kg Ingham’s Chicken Country Crisp Strips
  • 1 cup vegetable oil

Coconut Coriander Dip

  • 1 cup unsweetened shredded coconut
  • 1 bunch coriander
  • 1 whole avocado peeled and deseeded
  • 2 spring onion, chopped
  • 1 garlic clove, peeled
  • 2 limes, juiced
  • 1/2 teaspoon sea salt

METHOD:

  1. Heat olive oil in a large fry pan or grill pan on a medium-high heat. Fry 5 to 6 chicken strips at a time, for 2 to 3 minutes on each side, until golden brown, until just warmed through.
  2. To make avocado coriander dip, place all ingredients in a food processor or use a stick blender to combine and blend until smooth.
  3. Serve immediately, Serve 3 Country Strips with coconut and coriander dip in a 30 to 50mL dipping container.

Ingham’s Chicken Country Crisp Strips

Product Code: 5532500
Carton Content: 5 x 1kg

 

ORDER ENQUIRY





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