Crispy Oven Baked Chicken Strips |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My daughter is allergic to dairy and eggs. I needed to come up with a way to make kid friendly chicken strips. All 4 of my children love this recipe and ask for it often. Enjoy! Ingredients:
4 large boneless skinless chicken breast halves (cut into 1 inch strips) |
3 tablespoons honey |
3 tablespoons dijon mustard |
1 teaspoon granulated garlic |
1 teaspoon onion powder |
2 1/2 cups panko breadcrumbs, crushed |
1 teaspoon salt |
1 teaspoon black pepper, freshly ground |
1 tablespoon dried oregano |
1 tablespoon dried basil |
Directions:
1. In a Ziploc bag, mix together the bread crumbs, salt, pepper, oregano and basil. Set aside.
2. In a medium sized bowl, wisk together the honey, dijon mustard, garlic and onion powder.
3. Coat each strip of chicken with the spiced honey mustard. Be careful not to put too much, or it will get goopy. Just a thin, even coat is all you need.
4. Place a few strips at a time into the ziploc bag filled with breadcrumbs. Seal the bag. Shake to toss and coat the strips thoroughly.
5. Place the breaded strips on a baking sheet sprayed with cooking spray. Repeat with remaining strips of chicken.
6. Bake for 20 min in a preheated 400 degree oven. (or until chicken is done and juices run clear).
7. Flip each strip over during the last 5 minutes of cooking to brown and crisp on both sides.
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