Crispy Baked Chicken Strips
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Crispy Baked Chicken Strips
Ingredients
BREADCRUMB- 1 1/2 cups panko-like breadcrumbs (I use 4C Gluten Free breadcrumbs).
- Oil spray (I prefer avocado oil, but olive would work too)
- Garlic powder, onion powder & pepper to taste.
BATTER
- 1 egg
- 1 tbsp mayonnaise
- 1 1/2 tbsp dijon mustard (or other mustard)
- 2 tbsp flour
- 1/2 tsp salt
- Black pepper
CHICKEN
- 1 lb chicken tenderloins (or breast cut into roughly 2/3" thick slices)
- Oil spray
DIRECTIONS:
- Preheat oven to 390F.
- Mix breadcrumbs with some garlic powder, onion powder & pepper. Spread breadcrumbs on a baking tray, spray with oil (spray vertically to avoid blowing them off the tray), bake for 3 to 5 minutes or until light golden. Let cool. Then transfer to bowl.
- Place a rack on a baking tray (this allows the strips to bake more evenly, don’t stress if you don’t have a rack).
- Place the batter ingredients in a bowl and whisk with a fork until combined.
- Add the chicken pieces to the batter and toss to coat.
- Pick up chicken with tongs and place it into the breadcrumbs bowl.
- Toss around in the crumb mixture, give a good squeeze with your other hand to get the crumbs to stick better.
- Place the chicken on the tray. Spray lightly with oil. Bake 15-20 minutes (or until internal temperature is 165F). Don’t bake for too long, as it’ll dry the chicken out.
- Remove from oven and serve immediately with your choice of sauce.
ENJOY!
