I’ve been eager to put together a good Breaded Chicken Strip recipe for a while now! I knew I didn’t want to spend time frying each chicken strip in a ton of oil. I wanted to bake them all at once but was worried they wouldn’t be as crispy as fried chicken strips. Surprisingly, with the method I used, they turned out incredibly crispy and absolutely delicious.
Usually with breaded recipes such as these, you would dip them in some kind of wet, eggy mixture first and then roll them in flour and bread crumbs. Then you would fry them and get a nice crispy coating. But I did some research and learned that adding a bit of flour into your wet mixture actually acts as an amazing “glue” that will allow the bread crumbs to stick even better. I took this route but went a bit further by allowing the chicken to marinate in the eggy mixture for about 2 hours before covering with the breadcrumbs. This allowed the flavor of the marinade to really sink deep into the chicken.
Speaking of the marinade, it was too good, dare I say, maybe even perfect? Haha! Other than the usual egg, milk and the extra addition of some flour, I also added garlic salt, a tablespoon of Dijon mustard and some lemon juice. Those last two ingredients made all the difference in the final product.
These breaded chicken strips are so tasty on their own, but everyone knows dips make everything better! Some common dip favorites are ranch, BBQ sauce, chili sauce, or even teriyaki. But I actually went a completely different route. Have you ever heard of Olive Garden’s Signature Italian Salad Dressing? Yeah, that’s what I chose to dip my chicken strips in. It may sound weird, but it tasted absolutely amazing. No regrets here! And I’m hoping you guys will feel the same way. Follow my recipe and please let me know your thoughts in the comments!
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My name is Renee McGinley and I'm a self-taught cook, constantly learning as I go. Please check out my About Me page for more on my recipe motto and cooking style.