Baked Chicken Strips
These Baked Chicken Strips offer all the crunch and comfort of the original fried version but with a healthier twist. They are easy to make, versatile, and perfect for any occasion, providing a satisfying meal that connects family around the table.
Ingredients
- 1.5 lbs Chicken Breasts
- 2 cups Panko Breadcrumbs
- 1/2 cup All-Purpose Flour
- 2 large Eggs
- 1 tbsp Garlic Powder
- 1 tsp Paprika
- Salt and Black Pepper to taste
- Olive Oil Spray as needed
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or place a wire rack on top.
- Prepare dredging stations: place flour in one bowl, beaten eggs in another, and panko mixed with garlic powder, paprika, salt, and pepper in a third bowl. Cut chicken into strips and pat dry.
- Dredge each chicken strip in flour, dip in egg wash, and press into the panko mixture. Place on the rack and repeat until all strips are coated.
- Spray chicken strips with olive oil and bake for 15 to 18 minutes, flipping halfway through, until golden and cooked through.
Notes
Ensure chicken is patted dry before breading to maintain crispiness. Use a wire rack for even cooking and avoid overcrowding the pan.