Directions

1. 1

   Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast horizontally in half to create thinner, flatter pieces. Pat the chicken pieces dry with paper towels. Place the chicken in the buttermilk, turning to coat both sides, then cover and refrigerate for 1 hour.

2. 2

   While the chicken marinates, prepare the carrot salad: toss the grated carrot with the lemon juice and olive oil, then set aside. In a separate bowl, whisk together the ketchup, soy sauce, and white wine vinegar to make the sauce, then set aside.

3. 3

   Heat a large non-stick frying pan over medium heat and add the panko breadcrumbs. Toast for 2-3 minutes, stirring frequently, until the crumbs turn pale golden brown. Be careful not to let them burn. Pour the toasted crumbs into a bowl and break up any large clumps with your fingers.

4. 4

   Preheat the oven to 450°F (230°C).

5. 5

   Spread the toasted breadcrumbs onto a large plate. Remove the chicken pieces from the buttermilk one at a time, letting excess liquid drip off, then roll each piece in the breadcrumbs, pressing gently to ensure an even coating on all sides.

6. 6

   Heat ½ tablespoon of rapeseed oil in a large non-stick frying pan over medium-high heat. Once hot, carefully place the breaded chicken pieces in the pan and fry for 1-2 minutes without moving them, until the underside is golden and crispy.

7. 7

   Flip the chicken pieces over, add the remaining 1 tablespoon of rapeseed oil, and fry for 1 minute more to lightly brown the other side.

8. 8

   Transfer the partially cooked chicken to a baking sheet and place in the preheated oven. Bake for 5 minutes until the internal temperature of the thickest piece reaches 165°F (74°C).

9. 9

   Remove the chicken from the oven and let it rest for 5 minutes. Cut each piece into strips and arrange on serving plates.

10. 10

    Serve the chicken strips alongside the carrot salad, the prepared sauce, and baked potatoes on the side.