Crispy Baked Chicken Strips with Honey Mustard Sauce
Ingredients
The chicken strips
-
1½
lbs
boneless skinless chicken breasts, sliced into strips
-
½
cup
all-purpose flour
-
1½
tsp
garlic powder
-
2
tsp
salt
-
½
tsp
black pepper
-
2
large
eggs
-
5½
cups
finely crushed cornflakes (or 2 cups plain Panko breadcrumbs)
-
1
Tbsp
dried parsley
-
to taste
light olive oil cooking spray
The honey mustard sauce
-
½
cup
plain Greek yogurt
-
2½
Tbsp
honey
-
3
Tbsp
light mayonnaise
-
1½
Tbsp
dijon mustard
-
1½
Tbsp
prepared yellow mustard
-
1½
tsp
lemon juice
-
to taste
salt
Instructions
- Preheat the oven to 400°F and spray a cooling rack with olive oil spray, placing it on a baking sheet.
- In a shallow dish, whisk together flour, garlic powder, salt, and pepper.
- In another shallow dish, whisk the eggs until well blended.
- In a third dish, add crushed cornflakes or panko and stir in parsley.
- Dredge each chicken strip in flour, then dip in eggs, and finally coat with cornflake mixture, pressing to adhere.
- Place the coated strips on the cooling rack, leaving space between each piece, and spray lightly with olive oil spray.
- Bake until the chicken is cooked through and registers 165°F, about 15 to 20 minutes.
- For the sauce, mix all ingredients in a bowl and season with salt to taste, then refrigerate until serving.
Nutrition Facts (estimated)
Servings
5
Calories
348
Total fat
6g
Total carbohydrates
36g
Total protein
34g
Sodium
1339mg
Cholesterol
152mg
You might also like