Super crispy baked chicken strips

Super crispy baked chicken strips

Based on 30 ratings
Devan Grimsrud

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/
"Growing up, chicken tenders (which we called chicken strips) were on the menu in the school cafeteria just about every week. Served with instant mashed potatoes, some canned veg (think green beans or corn), and a squirt of honey mustard or barbecue sauce, chicken strips were the one lunch I sort of looked forward to. It’s not because they were excellent—by no means were they—it’s because they were better than most of the other school lunches. These super crispy baked chicken tenders are my homage to that lunch, but don’t get me wrong—the only thing they have in common is the name. Use real chicken tenders if you’d like, but chicken breasts cut into strips work just as well. You can also make these into nuggets instead of tenders by cutting the chicken breasts into large pieces and adjusting the baking time as needed."

Difficulty

Easy 👌

Preparation

15 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
½ kg
chicken breast (boneless, skinless)
125 g
panko breadcrumbs
½
egg
90 g
mayonnaise
1 tbsp
flour
salt
pepper
barbecue sauce (for serving)
honey mustard sauce (for serving)
ranch dressing (for serving)
MetricImperial

Utensils

oven, knife, cutting board, baking sheet, 2 bowls (large), whisk

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How-To Videos

homemade-barbecue-sauce

Homemade barbecue sauce

homemade-honey-mustard-dip

Homemade honey mustard dip

how-to-secure-a-cutting-board

How to secure a cutting board

Nutrition per serving

Cal993
Fat61 g
Protein60 g
Carb48 g

  • Step 1/ 4

    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.
    • ½ kg chicken breast (boneless, skinless)
    • 125 g panko breadcrumbs
    • oven
    • knife
    • cutting board
    • baking sheet

    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.

  • Step 2/ 4

    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.
    • ½ egg
    • 90 g mayonnaise
    • 1 tbsp flour
    • salt
    • pepper
    • bowl (large)
    • whisk

    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.

  • Step 3/ 4

    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.
    • bowl (large)

    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.

  • Step 4/ 4

    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!
    • barbecue sauce (for serving)
    • honey mustard sauce (for serving)
    • ranch dressing (for serving)

    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!

  • Enjoy your meal!

    Super crispy baked chicken strips

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