Everything Bagel Chicken Schnitzel Strips

We’re taking the iconic Aussie Schnittie and giving it a modern makeover. Crusted with poppy seeds, toasted sesame and dried onion, these chicken schnitzel strips are designed for dipping and sharing during the school holidays or long weekends.

Butcher’s Tip: For the perfect strip, we use chemical-free, pasture-raised chicken breast. Because our chicken hasn’t been plumped with water, it won’t shrink in the pan, and the crumb stays crisp rather than getting soggy. Ask us to slice them into tenders for you to save 10 minutes of prep time at home.

• Serves: 6 (as an appetiser)
• Prep time: 15 mins
• Cook time: 10 mins

Ingredients

• 1kg Woods Butchery Chicken Breast, sliced into 2cm strips

• 1 cup plain flour seasoned with salt

• 3 free-range eggs, whisked

• 2 cups Panko breadcrumbs

• Everything Bagel Seasoning, or 1 tbsp poppy seeds, 1 tbsp white sesame seeds, 1 tbsp black sesame seeds, 1 tbsp dried garlic flakes, 1 tbsp dried onion flakes, 1 tsp flaky sea salt.

• Vegetable oil for shallow frying

• Honey Mustard Dip: 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey, squeeze of lemon.

Method

1. Set Up: Arrange three bowls in a row. Bowl one: seasoned flour. Bowl two: whisked eggs. Bowl three: Panko crumbs mixed thoroughly with the Everything Bagel seasoning.

2. Coat: Dredge each chicken strip in the flour, shaking off the excess. Dip into the egg wash, then press firmly into the seed and crumb mixture until well – coated.

3. Fry: Heat 1cm of oil in a wide frying pan over medium-high heat. To test if it is ready, drop a few crumbs in – they should sizzle immediately.

4. Batch Cook: Fry the strips in batches for 3-4 minutes per side. Do not overcrowd the pan, as this drops the oil temperature and leads to greasy schnitzel.

5. Drain: Place on a wire rack or paper towel to keep the bottom crisp.

6. Serve: Pile them high on a wooden board with lemon wedges and a bowl of the honey mustard dip in the centre.

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