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Oven Baked Chicken Crunchies with Lemon Mayo

Oven baked chicken crunchies with lemon mayo


21/2 cups soft wholegrain breadcrumbs (see Step 1)

800g skinless chicken breast fillets, trimmed of fat

3/4 cup buttermilk

1/3 cup grated parmesan cheese

2 tsp dried Italian herbs

Cracked black pepper, to season

Canola oil spray

1/2 cup mayonnaise

1 tbs lemon juice

1 small clove garlic, crushed

1 tbs fresh parsley, chopped

Steamed jacket potatoes, to serve

Garden salad, to serve


  1. For breadcrumbs, tear day-old wholegrain bread into pieces and process in a food processor.
  2. Cut chicken into 1cm thick strips, then combine with buttermilk in a bowl, cover and refrigerate for 1 hour.
  3. Preheat oven to 220°C (200°C fan-forced). Mix breadcrumbs, parmesan cheese and italian herbs on a tray and season with pepper. Remove chicken from buttermilk and coat in breadcrumb mixture, pressing on gently with fingertips. Place strips in single layers on two baking paper-lined oven trays and refrigerate for 15 minutes.
  4. Remove trays from fridge, spray crumbed chicken with cooking spray and bake for 8-10 minutes until light golden.
  5. Remove from oven, turn chicken strips, reapply cooking spray and return to oven 8-10 more minutes until cooked through and light golden on other side. Mix mayonnaise with lemon juice, garlic and parsley.
  6. Serve chicken with lemon mayo, jacket potates and garden salad.

Tip: Chicken can be marinated in buttermilk several hours ahead. Keep refrigerated. Crumb chicken and bake as required.

Nutrients Per Serve

Energy 2170kJ
Total Fat 19.8g
Saturated Fat 4.7g
Monounsaturated Fat 8.1g
Polyunsaturated Fat 4.4g
Protein 39.3g
Carbohydrate 42.1g
Fibre 6.0g
Sodium 651mg
Serves 6
Preparation Time 1 hour and 15 minutes
Cooking Time 20 minutes

Recipe and image reproduced with permission. © 2013 National Heart Foundation of Australia. For other healthier recipe ideas, visit or phone 1300 36 27 87.