Crispy Baked Chicken Strips

Amanda Beth's Note:

These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 2 boneless skinless chicken breast halves
• 1 egg , beaten
• 2 cups finely crushedcracker crumbs or 2 cups plain breadcrumbs
• 1 teaspoon garlic powder
• ¼ teaspoon table salt or ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon chili powder

Directions:

1. Cut chicken breasts into thin strips, about one inch wide.
2. Longer sections can be cut in half to have uniform pieces.
3. Mix cracker crumbs and seasonings well.
4. Dip chicken pieces into egg mixture, then dredge in crumb mixture.
5. Place on baking sheet sprayed with cooking spray.
6. Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
7. Dip into favorite sauce, or enjoy just as they are!

Reviews

[Teacher, Baker, Candlestick Maker]

We really enjoyed these! I cut my strips pretty thin, but still had to bake for 15 minutes instead of 10-12. Made them a bit more healthful by using two egg whites instead of one whole egg. Also bumped up the spice by combining 1 c. seasoned breadcrumbs, 1/2 c. Panko, 1/2 c. whole wheat flour, 2 tbsp. jambalaya spice, and 1 tsp. cayenne pepper for the breading -- had tons left over, so I would probably only use 1 c. next time. Thanks for the recipe!

[Crafty Tagz]

Wow! I LOVE chicken strips and never knew how to make them. These will be a staple in our home!! I had to alter the recipe a bit though to accomodate what was in my cabinets! I used 1 cup Italian style breadcrumbs, 1/2 teaspoon garlic salt and 1/8 teaspon black pepper. Came out amazing!!!!!

[PaperMoustache]

Well done. I love the recipe, though there was quite a bit of the breading left over, so I double breaded them to prevent wasting the ingredients. I used Panko crumbs, and left out the chili powder simply because I didn't have any of it, baked them twice as long, and they were grand. They go lovely with some homemade baked potato wedges and ranch dressing. I'll be sure to pick up some chili powder next time I plan to make these.
Thank you for the recipe, Miss Amanda. <3