| 1 kg | chicken breast (boneless, skinless) |
| 250 g | panko breadcrumbs |
| 1 | egg |
| 180 g | mayonnaise |
| 2 tbsp | flour |
| salt | |
| pepper | |
| barbecue sauce (for serving) | |
| honey mustard sauce (for serving) | |
| ranch dressing (for serving) |
Preheat the oven to 200°C/400°F. Cut chicken breasts into strips. Spread breadcrumbs on a baking sheet in an even layer. Bake until lightly golden brown, approx. 3 – 5 min. Remove from the oven and let cool completely.
Add egg, mayonnaise, and flour to a large bowl and whisk well to combine. Season with salt and pepper, then add the chicken strips and use your hands to massage and coat them really well.
Transfer cooled, toasted breadcrumbs to another large bowl. Dredge the chicken strips completely in breadcrumbs, then transfer to the same baking sheet you toasted the breadcrumbs on. Repeat with all chicken strips.
Bake at 200°C/400°F until golden brown and cooked through, approx. 15 min. Serve chicken strips immediately with various dips of your choice. Enjoy!
