Super crispy baked chicken strips

Name: Super crispy baked chicken strips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: american
Ingredients: 35 oz chicken breast (boneless, skinless); 2.33 cups panko breadcrumbs; 1 egg; 6.33 oz mayonnaise; 2 tbsp flour; salt; pepper; barbecue sauce (for serving); honey mustard sauce (for serving); ranch dressing (for serving)

Based on 31 ratings

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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

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

How-To Videos

See all

Homemade barbecue sauce

Homemade honey mustard dip

How to secure a cutting board

Nutrition per serving

Cal993

Fat61 g

Protein60 g

Carb48 g

Step 1/ 4
- 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
- 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
- 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
- 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!