Baked Chicken Strips

These homemade chicken strips are quick, easy and healthier than fried chicken strips. MORE+ LESS-

By Good Life Eats

March 7, 2017

1 1/2

lb chicken breast tenders

3/4

cup all-purpose flour

teaspoon salt

teaspoon paprika

3/4

teaspoon black pepper

3/4

cup plain or seasoned bread crumbs - your choice

eggs

1-2 tablespoons milk

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1

Preheat the oven to 450°F. Place a cookie cooling rack on top of a baking sheet, set aside.
2

In a medium bowl or round cake pan, combine the flour, salt, paprika, and pepper. Mix well and set aside.
3

Measure out the breadcrumbs in another bowl or cake pan and set aside.
4

Whisk the eggs in a medium bowl and add the milk. Stir.
5

One at a time, dip the chicken tender in the flour. Shake to remove excess. Then dip in the egg and then the breadcrumbs.
6

Place dipped and breaded chicken tenders on top of the cooling rack that has been placed on the cookie sheet. This helps the crumbs get crisp all around and eliminates the need for turning the chicken.
7

After you've dipped and breaded all the chicken, place the filled pan in the preheated oven. Bake for 10-15 minutes, or until the chicken is cooked through (no longer pink and juices run clear) and the crumbs are browned. Serve with your favorite dipping sauce: ranch dressing, ketchup, honey mustard, etc.

You may toast the breadcrumbs for 1-3 minutes before breading the chicken. This gives a deeper flavor and a more evenly browned appearance, but is not necessary. I spread the breadcrumbs on a tray and toast in the toaster oven.
For chicken nuggets, cut breast pieces into bite sized chunks before dipping and breading. Adjust cooking time accordingly. Approximately 5-10 minutes.

Nutrition Information

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

What kid doesn't like chicken nuggets or strips? And what mom would rather her child not consume prepacked, frozen convenience foods on a regular basis? Problem solved! Just serve these homemade Baked Chicken Strips. They are fast and yummy and something the whole family might agree on. For kids, these chicken strips would be great served a side of fresh fruit and homemade macaroni and cheese. While mom and dad might enjoy the strips alongside a big green garden salad. You may toast the breadcrumbs for 1-3 minutes before breading the chicken. This gives a deeper flavor and a more evenly browned appearance, but is not necessary. I spread the breadcrumbs on a tray and toast in the toaster oven. For something a little different, try adding toasted coconut to the breadcrumbs and serving with a sweet and sour dipping sauce. Or for an Italian flair, add some freshly grated Parmesan to the breadcrumbs and serve with your favorite marinara sauce to dip. For chicken nuggets, cut breast pieces into bite sized chunks before dipping and breading. Adjust cooking time accordingly. Approximately 5-10 minutes. These baked chicken strips are a great basic recipe to have in your collection because you can make so many variations.