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From the recipe book that we wrote and published, Take a Biscuit, these succulent-inside, crispy-outside little delights are so easy to make and so popular!

Cheesy Chicken Strips


  • 3 chicken breast fillets
  • salt and freshly-milled black pepper
  • 250 ml plain buttermilk
  • 100 g ( pack) KIPS crackers, Spring Onion flavour
  • 65 ml parmesan or mature cheddar cheese, freshly grated
  • 65 ml parsley, finely chopped

Chef's hint:

If you love garlic, add 5 – 10 ml puréed garlic to the buttermilk and if you love chilies, add finely chopped chili to taste. And if you love both, add both!


Slice the chicken into strips. Flatten each strip of chicken with a rolling pin or a mallet. Place in a glass bowl and season well with salt and pepper. Add the buttermilk and stir. Allow to marinate for 10 minutes.

Process the crackers into fine crumbs. Add the parmesan or cheddar cheese and parsley and pulse until combined. Transfer to a shallow dish.

If necessary, drain the chicken pieces lightly and dip them in the crumbs, making sure they are properly coated. Arrange them in a single layer on an oiled baking sheet and bake in the oven pre-heated to 190º C for 8 minutes or until cooked and golden.

Serve as a light meal with salad or as a main with tomato-flavoured pasta-rice and a cheesy sauce.

Serves 4 - 6.