Crispy Baked Chicken Strips

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!

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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!!!!!

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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

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Delicious! Better than any storebought I have ever had. Crisped up nicely and lots of flavour.

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

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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.

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Absolutely wonderful. All three of my picky eaters cleaned their plates and even asked for seconds.

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Great, easy recipe for chicken. I used Italian panko so left out the chili powder. Will go with many side dishes.

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Delicious! I used Panko bread crumbs & added some seasoning salt & a pinch of sezchuan seasoning. These turned out perfectly crunchy, but as others have mentioned I did have to bake them for about an extra 10 min & cranked my oven up to 400. Yum! A family hit!

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Well, for a family pleasing meal, I simply MUST give this 5 stars. I word of warning is for others not to count on the time being right on...phew! My chicken wasn't thick or anything, but still took 35 minutes at 375. I was amazed! I cut 3 pieces of chicken (1 1/4 lb) into 3rds, so I have no idea why they took so long! I mean, I would have thought they were bone-in chicken breasts if I didn't know any better. Thanks, though, for a wonderful alternative to frying up the little boogers! :)

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Love it! We added a little more garlic because we love garlic and about 3T parmesean cheese. Excellent, cooked up very nice! I made "nuggets" for DS and I had strips. Will use again.

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I made this to have "something different" for dinner a few weeks ago. Fiance and I loved it! He ate the leftovers later that night. I did omit the chili powder for Italian seasoning. Thanks for a great recipe!

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These were pretty good!

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These made for a yummy dinner. Mine didn't really get crispy but the coating held up well and was full of flavor. I would defintely use this recipe again.

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great recipe- I did have to use two eggs for the same amount recipe, but came out tasting very good- thank you :)

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Easy, quick and very tender and tasty chicken! Changes I made-added Tony Chachere's and onion powder instead of salt, black pepper, and garlic powder (didn't have it). Dipped in ketchup, ranch, and honey mustard. Was best with ketchup and ranch. Would have loved to dip with sweet BBQ sauce too since the chicken has a kick. Thanks!!

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Very good chicken strips, easy and quick to make. I used a one pound package of chicken breast tenderloins, breadcrumbs, and garlic pepper salt. One egg didnt seem like enough so I used two and that worked better for me. I used ranch dressing for dipping and DH used barbecue sauce. Nice crunchy coating that stayed on well and the chicken was tender. Served with Maries Homemade Rice-A-Roni #77514 and whole kernel corn. Will make these again, thank you AmandaBeth for posting! Made and reviewed for the Kid Friendly Recipe Tag Game.

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This is a good healthy alternative to the deep fried strips my kids love. I cut the chicken breasts into strips, used Italian bread crumbs (only needed 1 cup), and didn't use the chili powder (as recommended). I cooked the chicken for 10 min on one side and 10 min on the other and used BBQ sauce to dip. The chicken was moist and the flavor was decent. It wasn't very crunchy, however. I would make these again. Thanks!

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Great recipe. I used the cracker crumbs. They were so tasty. Quick and simple to make. Will make again soon. Thanks for sharing.

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