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Super crispy baked chicken strips

Based on 12 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

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 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg chicken breast (boneless, skinless)
250 g panko breadcrumbs
egg
180 g mayonnaise
2 tbsp flour
salt
pepper
barbecue sauce (for serving)
honey mustard sauce (for serving)
ranch dressing (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
993
Protein
60 g
Fat
61 g
Carb
48 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.
    • 1 kg chicken breast (boneless, skinless)
    • 250 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.
    • egg
    • 180 g mayonnaise
    • 2 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!