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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (260g) Recipe makes 2 servings |
||
| Calories 613 | ||
| Calories from Fat 53 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 174mg | 58% | |
| Sodium 438mg | 18% | |
| Potassium 491mg | 14% | |
| Total Carbohydrate 94.6g | 31% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 0.9g | ||
| Protein 41.4g | 82% | |
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Crispy Baked Chicken Strips
By: Amanda Beth
Apr 19, 2004
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.
SERVES 2
Ingredients
- 2 boneless skinless chicken breast halves
- 1 egg, beaten
- 2 cups finely crushed cracker crumbs or plain breadcrumbs
- 1 teaspoon garlic powder
- 1/4 teaspoon table salt or 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!
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Dietary > Kid Pleaser > Toddlers
- Dietary > Lighter Fare
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
From: DisasterInTheKitchen
On Jun 19, 2009
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!!
From: Lauralie41
On May 7, 2009
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 And 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.
From: kindcook
On Aug 11, 2004
Definitely a five star recipe. I followed the recipe exactly but the strips took 30 minutes instead of 10 to bake. This tasted soooo good for being baked, not fried; my whole family loved it. Thanks for a great chicken strip recipe. I will make this again really soon.
From: AngelicFantasia
On Nov 22, 2004
I am so happy to have this recipe. We love chicken strips and yet I had never made them. We always get "take-out" chicken stips and they are always deep fried. These tasted great and were so very easy to prepare and they are NOT FRIED! Thanks!
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