Mother and Baby

Secret Pesto Lucky Dip Dippers Recipe

Section: Meals & Baking
Secret Pesto Lucky Dip Dippers Recipe


These crunchy dippers are a tasty and quirky alternative to standard breaded strips.  The simple recipe is easy to make and one the kids can really get their hands stuck into!

Scroll down to watch a video of the dippers

  • Pre-heat the oven to 220°C / 200°C fan / Gas 7. Grease a large baking tray.
  • Combine the flour and seasoning on a dinner plate.
  • In a small bowl, with help from your little one, whisk one of the eggs and one teaspoon of the pesto. In another bowl whisk the other egg and a further two teaspoons of the pesto.
  • Using a food processor whizz up the crackers until they look like breadcrumbs – or you could place in a large sealable food bag and ask a child to crunch up!
  • Place the chicken into a large sealable food bag, seal up, and bash with a saucepan to flatten (and tenderise) the meat. Children love to help out with this bit - just make sure that small hands are kept out of the way!
  • Using clean hands and a pair of scissors, older children can help cut the chicken into long strips. Any smaller helpers can takeover by helping to dip each strip first in the flour (cover all round) then the first bowl of egg (again covering) then the crackers (cover). Continue with all the chicken, placing each strip on the baking tray as you go.
  • Do the exact same with the fish, using the second bowl of egg (the fish needs extra pesto flavour).
  • Bake the dippers for 15 minutes. Make sure you test the chicken is fully cooked (no pink on the inside!) by cutting the fattest one in half.



  • Author: Sophie Knight Sophie Knight
  • Job Title: Contributing Editor

Sophie is a journalist and mum of one, and previously edited before moving on to write about family cars for - now Sophie is Commercial Content Editor for M&B, Closer, Heat, Empire, Yours, Garden News, and 

She is passionate about raising awareness around postnatal depression and is a Mental Health First Aider.

Sophie studied History at the University of Sheffield and has been in journalism for 16 years. 

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