Description

These crispy oven-baked chicken strips are a family favorite! I've been making them for years, and they always disappear quickly. The secret is the panko bread crumbs, which give them a fantastic crunch without deep-frying. They're perfect for a quick weeknight dinner or a fun snack for kids. Serve them with your favorite dipping sauce for a complete meal. This recipe is also great for meal prepping – just bake the chicken strips and store them in the fridge for a healthy and delicious lunch option. Enjoy!

Ingredients (9 ingredients)

cooking spray

1 piece large egg, beaten

1.25 cup panko bread crumbs

2 tsp garlic powder

1 tsp onion powder

1 tsp ground paprika

1 tsp kosher salt

1 tsp ground black pepper

4 piece skinless, boneless chicken tenders, cut into 1/2-inch strips lengthwise

Preparation (8 steps)

Prepare the oven and baking sheet

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.

Prepare the egg wash

Place 1 large egg, beaten, in a shallow dish. Set aside.

Combine breading ingredients

Place 1 1/4 cups panko bread crumbs, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon ground paprika, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper into a large zip-top freezer bag. Seal the bag and shake well to combine all ingredients.

Coat the chicken strips

Dip 2 chicken strips into the egg wash, then place into the panko mixture in the bag. Shake the bag to coat the chicken completely. Place the coated chicken pieces onto the prepared baking sheet. Repeat with the remaining chicken strips.

Spray the chicken

Spray each chicken tender with cooking spray twice to ensure even browning.

Bake the chicken strips

Bake the tenders in the preheated oven for 7 minutes. Flip the chicken strips and continue to bake on the opposite side until no longer pink in the centers, about 7 minutes more.

Broil for extra crispiness

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil the tenders in the preheated oven for extra crunch, about 1 to 2 minutes more. Watch carefully to prevent burning.

Serve and enjoy

Remove the baked chicken strips from the oven. Serve hot with your favorite dipping sauce and enjoy!

Finished cooking? Great! 🎉

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About this recipe

These oven-baked chicken strips have become a staple in my kitchen, evolving from a simple attempt to recreate a childhood favorite into a recipe I now confidently tweak and adapt. I remember my grandmother always making fried chicken, a true labor of love, but I wanted a healthier, quicker version that still delivered that satisfying crunch. This recipe is the result of years of experimentation, and I'm thrilled to share it. The key to these chicken strips lies in the quality and balance of the ingredients. The chicken tenders themselves should be fresh and of good quality. Cutting them into strips ensures even cooking and a perfect bite-sized portion. The egg wash acts as a binder, allowing the panko bread crumbs to adhere properly. Panko bread crumbs are crucial; their larger, flakier texture creates a superior crispiness compared to regular bread crumbs. The garlic powder, onion powder, and paprika provide a savory depth of flavor, while the salt and pepper enhance the overall taste. Don't be afraid to adjust the seasoning to your liking – a pinch of cayenne pepper can add a subtle kick. While this recipe doesn't directly utilize the Thermomix® for cooking the chicken, it excels at preparing the breading mixture. Instead of using a zip-top bag, you can combine all the dry ingredients in the Thermomix® bowl and pulse a few times until evenly distributed. This ensures a consistent flavor throughout the breading. Be careful not to over-process, as you don't want to pulverize the panko bread crumbs. For variations, consider using tofu or tempeh strips for a vegetarian or vegan option. Simply press the tofu to remove excess water, then follow the same breading and baking instructions. Experiment with different spice blends – Italian seasoning, Cajun seasoning, or even a touch of curry powder can create unique flavor profiles. You can also add grated Parmesan cheese to the panko mixture for an extra cheesy flavor. These crispy chicken strips are incredibly versatile. Serve them with classic dipping sauces like ketchup, honey mustard, or barbecue sauce. For a healthier option, try Greek yogurt with herbs and lemon juice. They're also fantastic in wraps, salads, or even as a topping for pizza. Pair them with roasted vegetables, sweet potato fries, or a simple green salad for a complete and satisfying meal. Leftover chicken strips can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350 degrees F (175 degrees C) for about 10 minutes, or until heated through and crispy. For meal prepping, you can prepare the chicken strips ahead of time, bake them, and store them in the refrigerator. They're a great grab-and-go option for lunch or a quick snack. You can also freeze the breaded, uncooked chicken strips for later use. Just thaw them in the refrigerator overnight before baking.

Crispy Oven-Baked Chicken Strips

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Description

Ingredients (9 ingredients)

Preparation (8 steps)

Prepare the oven and baking sheet

Prepare the egg wash

Combine breading ingredients

Coat the chicken strips

Spray the chicken

Bake the chicken strips

Broil for extra crispiness

Serve and enjoy

Finished cooking? Great! 🎉

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