Easy Homemade Chicken Strips
Easy Homemade Baked Chicken Strips
Yield: 4 dinner servings or snacks for 6
Are your ready for an easy dinner and one the kids will love? These chicken strips and roasted potatoes are incredibly easy and tasty! These chicken strips are one of my kids favorites and one I was sure they would eat when they were little, picky eaters too! Many chicken products are deep fried and full of fat and additives and you or your children don't need these extras. These strips are juicy & crisp without the extra calories. The fat used is olive oil, a mono saturated fat which is heart healthy and delicious. The procedure is also so easy... kinda reminds me of the old 'Shake & Bake' product my mom used to make when I was a kid!
Ingredients:
3 boneless skinless chicken breasts (~ 16 ounces or 1 pound)
1 cup seasoned bread crumbs, can use gluten free
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon black pepper (or dash of cayenne pepper can be added, if spicier strips are desired)
1 egg
Olive oil spray
**Strips can be flavored by adding 1/2 teaspoon Italian seasoning or chili powder to dry ingredients
Equipment needed:
Chef knife
Cutting board
Measuring spoons
Dry measuring cups
Half sheet pan
Small bowl
Fork
Quart-sized seal-able plastic bag
Bent - edged spatula
Preheat oven to 400 F.
Begin by cutting your chicken breasts lengthwise into thin strips, about 1 inch wide. Pieces should be uniform to ensure even baking. Strips can be cut in half for smaller snack portions or little fingers. Measure all dry ingredients into plastic bag and shake to mix well. Crack egg into a small bowl and agitate well, ~ 1 minute until creamy yellow in color.
Now you are ready to pan your strips! To prep your sheet pan, spray liberally with olive oil spray. Take each strip of chicken and dip in egg mixture to coat. Yes... you have to touch the chicken! Shake off excess egg and place it into the plastic bag with dry ingredients. I usually do two or three strips at a time. Try not to leave too much egg as your bread crumbs will become soggy. Shake bag and chicken to coat well. Gently shake off excess crumbs as you remove them from the bag and arrange them as shown. After all chicken is panned, spray each strip well with olive oil. Place pan in preheated oven on middle rack. Bake for 10 - 12 minutes or until strips are lightly golden brown. For crispier strips, use bent-edged spatula to turn chicken over half way thru baking time. Pan may be lined with foil or parchment paper for easy clean up.
Dinner is ready!! Enjoy these chicken strips with your favorite dipping sauces! I recommend barbecue, honey mustard, sweet and sour or good old ketchup… Enjoy!!