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 crushed cracker crumbs or 2 cups plain breadcrumbs
• 1 teaspoon garlic powder
• 1/4 teaspoon table salt or 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 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!

[Mrs.Kiser10.1.11]

Amazingly good. I added Montreal Chicken seasoning and it was awesome.

[Ginny Sue]

These were really good, and so easy to mix up and bake. I used Ritz crackers for the cracker crumbs. In my oven, these took about 18 minutes to cook, I turned them after 10 minutes to brown evenly on both sides. This served 3 of us for dinner.