Baked & Breaded Chicken Strips Recipe

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!

RECIPE

PREP TIME: 2 hours

BAKE TIME: 30 minutes

SERVES: 4 people

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INGREDIENTS

• 4 chicken breasts, cut into strips
• 1 egg
• ½ cup milk
• ½ Tbs lemon juice
• 1 Tbs Dijon mustard
• 1 Tbs flour
• ½ tsp garlic salt
• 2 cups Italian style bread crumbs
• ½ cup grated parmesan

 
DIRECTIONS

1. In a large bowl, whisk together the egg, milk, lemon juice, Dijon mustard, flour and salt
2. Add the chicken strips to the bowl and stir until they are all coated well
3. Cover and let marinate in the fridge for about 1-2 hours
4. In a large Ziploc bag, mix the bread crumbs and parmesan
5. Remove chicken from fridge. Drain out the extra liquid marinade and add the chicken strips to the bag with the bread crumbs and parmesan
6. Shake the bag to ensure all the chicken strips are coated well
7. Preheat oven to 375 degrees. Place the chicken strips side by side on a large baking pan
8. Bake for 30 minutes (flipping halfway through the cooking time)
9. Remove from oven and serve with your choice of dipping sauce. Enjoy!

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