Crispy Baked Chicken Strips

  • Crispy Baked Chicken Strips


    • 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.


    • 1 egg
    • 1 tbsp mayonnaise
    • 1 1/2 tbsp dijon mustard (or other mustard)
    • 2 tbsp flour
    • 1/2 tsp salt
    • Black pepper


    • 1 lb chicken tenderloins (or breast cut into roughly 2/3" thick slices)
    • Oil spray


    • 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.