Crispy Baked Chicken Strips

About this Recipe

How often will you hear children request chicken strips please! Chicken strips are easy to eat and to make. Of course we all like to dip them in something. Honey-mustard is an all time favorite, bar-b-cue flavor, tzatziki is nice with chicken. Your favorite may be just the standard ketchup or a tangy ranch dip. Chicken strips go very well with a platter of veggies and dip and the combination can provide a perfect fun family Friday night meal. The recipe below is only a two serving recipe, but this is very easy to double, then double up again if you have several mouths to feed. You can even prepare the actual chicken strips ahead of time, cutting them up and freezing them flat on parchment paper then transferring to ziploc bags. That way when you want to make the chicken strips, all you need to do is take the pre-cut chicken from the freezer, make the coating and proceed. If you prefer you can also purchase the chicken breasts pre-cut and they call them chicken tenders.

Grandmother's Tips for Crispy Baked Chicken Strips:

Easy kid friendly recipes like this one will be requested again and again so you could make it part of your family meal planner of ingredients to have on hand.

1. Choose good quality chicken breasts. We shop at a local butcher and know that the poultry and meat we are eating is raised in happy environments and killed with humane practices.

2. Parchment paper is such a handy item in the kitchen. If you are not already using parchment paper, add it to your shopping list. It keeps food from sticking to pans in baking and cooking and reduces the need for using so much oil or butter to grease your pan.

3. Make sure you use an oven safe stainless steel wire rack for baking the strips on.

4. Use your kitchen scissors/shears for cutting the chicken. It is much easier than using a knife.


Ingredients

(Print)

Makes 2 servings

2 chicken breasts, boneless, skinless, cut into 1-inch strips

1/3 cup mayonnaise

2 Tablespoons Dijon mustard

1 cup panko crumbs

1/2 teaspoon salt

1 Tablespoon olive oil, for greasing

Directions

1. Preheat oven to 475 degrees F.

2. Line a baking sheet with parchment paper. Place a metal grilling rack on to of the lined baking sheet and grease the rack with oil.

3. In a small bowl, combine the mayonnaise with the Dijon mustard.

4. In a second shallow bowl, combine the panko with the salt.

5. Use tongs to pick up a chicken strip and dip it into the mustard/mayonnaise bowl to coat.

6. Now roll the chicken strip into the panko mixture and coat all sides.

7. Place each prepared strip onto the oven rack on the baking sheet.

8. Place into the preheated oven and bake for 20-25 minutes turning the strips once after 12 minutes time. Check for doneness, if not baked through leave a little longer.

Chicken strips should be a crispy golden brown when done. Serve with your favorite dip.

ENJOY!

Return to this Crispy Baked Chicken Strips recipe or check out more recipes at Grandmother's Kitchen

These crispy chicken strips are a good replacement to the store-bought frozen chicken strips. The main reason for that, is those strips you purchase often contain more ingredients than just the chicken. If you are going to buy from the frozen section, become a good label reader do you can get the best product possible for your money. Choose a brand that is non GMO, has no artificial ingredients, and you are not getting something you think is chicken that is actually a bunch of fillers with preservatives.

We don't want to totally discourage buying convenience frozen foods. There are lots of really good brands out there and companies that are coming on board to produce foods that you can feel really good about feeding yourself and your family.

Watch what the seasonings are. Many little children don't care for heavy spices or a ton of onion or garlic flavor in their foods. Some prepared frozen foods will leave you very thirsty and that can be from a lot of salt being part of the coating.

To get a good crispy chicken strip, make sure the oven is preheated, leave space between the strips and flip at the half way mark.

Nutritional Information does not include dips.



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