Crispy Baked Chicken Strips {with Creamy Honey Mustard Dipping Sauce}

Name: Crispy Baked Chicken Strips {with Creamy Honey Mustard Dipping Sauce}
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 serving
Ingredients: 1 1/2 lbs boneless skinless chicken breasts; 1/2 cup all-purpose flour; 1 1/2 tsp garlic powder*; 2 tsp salt; 1/2 tsp freshly ground black pepper; 2 large eggs; 5 1/2 cups cornflakes; 1 Tbsp dried parsley; Light olive oil cooking spray; 1/2 cup plain Greek yogurt***; 2 1/2 Tbsp honey; 3 Tbsp light mayonnaise; 1 1/2 Tbsp Dijon mustard; 1 1/2 Tbsp prepared yellow mustard; 1 1/2 tsp lemon juice; salt to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
5
Course
Main Course
Cuisine
American

Crispy Baked Chicken Strips {with Creamy Honey Mustard Dipping Sauce}

Iris Warren

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Chicken Strips are one of those kid friendly recipes that even adults love. This healthier version is baked in the oven and it's so perfectly delicious! You end with tender chicken and a perfectly crispy coating that will leave people craving more!

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Ingredients

Servings

Chicken

1 1/2 lbs boneless skinless chicken breasts, sliced on a bias into even strips
1/2 cup all-purpose flour
1 1/2 tsp garlic powder*
2 tsp salt
1/2 tsp freshly ground black pepper
2 large eggs
5 1/2 cups cornflakes, finely crushed (or 2 cups plain Panko breadcrumbs)**
1 Tbsp dried parsley
Light olive oil cooking spray

Honey Mustard Sauce

1/2 cup plain Greek yogurt***
2 1/2 Tbsp honey
3 Tbsp light mayonnaise
1 1/2 Tbsp Dijon mustard
1 1/2 Tbsp prepared yellow mustard
1 1/2 tsp lemon juice
salt to taste

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Instructions

For the chicken: Preheat oven to 400 degrees. Spray a large oven safe cooling rack with olive oil spray and set on a large rimmed baking sheet, set aside.
In a shallow dish whisk together flour, garlic powder, salt and pepper.
In a separate shallow dish whisk together eggs until well blended.
To a third separate dish add crushed cornflakes or panko, stir in parsley.
Working with one chicken strip at a time, dredge both sides well in flour. Transfer to eggs coat both sides.
Transfer to cornflake mixture and press into cornflakes, flip and coat opposite side while pressing well to get them to stick well.
Transfer to wire cooling rack on baking sheet, repeat process with remaining chicken (leave space between each piece so it cooks even).
Spray each piece lightly with olive oil cooking spray. Bake in preheated until center registers 165 on thickest piece, about 15 - 20 minutes.
Cool several minutes (coating will crisp it up even more as it rests a few minutes), season with more salt if needed, serve warm with Creamy Honey Mustard Dipping Sauce.
For the dipping sauce: Stir together all ingredients in a small mixing bowl while seasoning lightly with salt to taste. Cover and store refrigerator until ready to serve.

Notes

I know this seems like a lot of garlic powder but in the end you really only use about half of the flour/garlic mixture so only about 1/2 of this is what will be in the end result, same with the salt. It just works better to be working with a little excess of the flour mixture so it's coating everything evenly and well.
I liked both versions but preferred the cornflake one more. If using cornflakes crush into tiny pieces in a gallon size resealable bag using a rolling pin or your hands.
I tested with other brands and the dressing wasn't as creamy or as thick. Fage brand works best here.
Nutrition info is for chicken strips only.
Recipe source: Cooking Classy