Oven Baked Chicken Strips
Oven Crisp Chicken Strips
Greetings and salutations denizens of the internet. I hope you all had a wonderful week. It was a fairly regular week around here, nothing horribly exciting really happened. I could make something up, like a dinosaur attack or something, but I think that you all would probably see through that pretty quick. Anyway, we thought we would show you a simple, quick, easy, and incredibly versatile recipe. This is our take on chicken strips. We like having them straight up, or sliced on a salad, but you can do whatever you like with them. Let’s talk about the ingredients, and then the process.
Ingredients:
1 pound boneless skinless chicken breasts
¾ cup Panko Bread Crumbs (MUST be Panko)
½ cup flour
2 eggs
2 tablespoons milk
3 teaspoons seasoned salt
1 ½ teaspoons black pepper
1 teaspoon garlic powder
The Process:
The trick to oven crispy chicken strips is the breading process. So, let’s go over the steps to make it so.
1.) Preheat the oven to 375 degrees.
2.) Cut the chicken in to chicken strips. I like to split my chicken breast first, just to make all the strips a little more uniform. You can cut them in to any shape or size you like.
3.) Prepare the breading station. You are going to need three bowls. In the first bowl, put the flour and half of the seasonings and mix. In the second bowl, mix the eggs and milk. In the third bowl, put the panko and the other half of the seasonings and mix.
4.) Bread the chicken. First, coat the chicken in the flour. Be sure to shake off any excess. Next, coat the chicken in the egg wash. Finally, coat the chicken in the panko. You’re going to want to set up a system of one wet hand, one dry hand, or you’re going to end up with a really messy hand.
5.) Place the chicken strips on a lightly greased baking sheet and place that baking sheet in the oven.
6.) Cook the chicken strips until they are done. Time will vary slightly based upon how you cut your chicken strips. Ours took between fifteen and twenty minutes. My advice is to check on the chicken after ten minutes. While you’re checking on it, turn them over, and then put them back in for the remainder of your cooking time.
Calories: 355 Fat: 7.5g Carbs: 26.7g Protein: 43.5g
Once you learn the breading process, you can apply it to many other recipes as well. This technique works really well with fish. That’s all there really is to it! It’s a simple technique that makes some really tasty chicken. We really hope you all give this one a try. If you do, leave us some feedback. We’d love to hear from you all. Until next time, stay healthy!
