Crispy Baked Chicken Strips

Pin It

I’m not much for kid food, but I love a good chicken strip (or chicken tender, chicken finger, etc). Something about the tender chicken surrounded by crunchy breading make them irresistible to me – and my kids.

This is my new favorite chicken strip recipe! Panko bread crumbs make them extra crispy, and they are baked, not fried, so they are healthy too – bonus! 

I served these with super-delish sweet potato fries and some dipping sauce.

Next time I make these, I’m going to double the recipe and freeze the extra chicken strips (after they’re cooked). You can reheat them in the toaster-oven (or regular oven) to maintain their crispiness. Try the chicken strips sliced over a green salad or pasta, or maybe a chicken parmesan sandwich (hmm, I’m going to work on that recipe).

Ingredients
1 cup flour
Salt
Pepper
2 eggs
1 ¼ cup panko bread crumbs
3/4 cup Italian seasoned bread crumbs
1 cup grated parmesan cheese
3-4 boneless, skinless chicken breasts

The entrepreneur CEO can generic levitra http://www.icks.org/html/03_conference.php?seq=27 easily be the most stressed and occupied professional in an organization. It deals with high grade lifting equipments to ensure good quality products for acheter viagra pfizer the clients. Most of tadalafil best buy the people buy motorbikes to satiate their thirst for an ultimate riding experience. These herbal pills are developed using only http://www.icks.org/data/ijks/1482460255_add_file_6.pdf sildenafil for sale organic and pure or tested herbs in right ration to cure impotence problem in men. Preheat the oven to 425 degrees. Line a baking sheet with foil and spray with olive oil or cooking spray.

Add the flour to a shallow dish, and season with salt and pepper. Set aside.

Add the eggs to a second shallow dish, and beat lightly with a fork. Set aside.

Add the panko bread crumbs, Italian bread crumbs, and parmesan cheese to a third shallow dish, and stir to combine. Set aside.

Cut the chicken breasts into strips, about 1 ½ inches wide, and 5 inches long. Season with salt and pepper.

Now, create your assembly line. Start with the chicken, then the flour, egg, bread crumbs, and lastly the prepared baking sheet.

Next you’ll bread the chicken, using the “wet-hand/dry-hand” technique (this will keep your hands goop-free and make the coating process faster). Drop a chicken strip into the flour with your left hand (wet-hand), and then use your right hand (dry-hand) to coat the chicken with flour. Shake off the excess flour and then drop the chicken into the eggs (don’t touch the eggs with your right hand). Use your left hand (wet) to coat the chicken with egg, and then drop the chicken into the bread crumbs. Use your right hand (dry) to coat the chicken with bread crumbs, and then place the chicken onto the baking sheet. Repeat for the remaining chicken strips.

Make sure that the chicken isn’t crowded on the baking sheet; otherwise the chicken won’t get crispy. You may need to use more than one baking sheet, and cook one baking sheet at a time.

Bake the chicken for 15-20 minutes, turning once, until the chicken is cooked through and the breading is golden brown.

Follow Me on Pinterest