If you’re anything like me, you have found yourself drunk at a Hard Rock Cafe (TGI Fridays, Applebees, the list goes on and on) sitting in front of a basket of fried chicken strips.
I LOVE chicken strips. It’s probably one of the most unsophisticated dishes I enjoy, but I don’t care, they are delicious.
However, I don’t fry anything at home (with the exception of crab cakes and falafel), and I certainly don’t own a deep frier. Years ago I saw a small feature in a fitness magazine about baked chicken strips, and I tried it out. I have since developed my own recipe that I think is delicious, and far more healthy than the fried version. These strips are easy and perfect for a simple dinner (pair with a starch and a vegetable) or topped on a salad.
Here is what you’ll need. Keep in mind that I kind of wing my recipe and adapt given what I have in the kitchen, so go with what works for the batter and breading.
Preheat your oven to 400 degrees.
- 4 boneless, skinless chicken breasts
- 2 eggs
- 3 tablespoons spicy mustard (or any preferred mustard)
- 1 dash white wine
- 1 teaspoon vegetable oil
- 2 cups panko or plain bread crumbs
- 1/2 cup chopped almonds
- Salt and pepper
- Cayenne pepper
Whisk the eggs, mustard, wine and oil. Season with salt and pepper. Mix the panko/bread crumbs with the chopped almonds. Add a dash of cayenne pepper and season with salt and pepper.
Note: I throw it just about anything to the breading mix. My preferred mix is half panko and bread crumbs, chopped almonds, some almond meal, fresh parsley, S&P and cayenne pepper. In the photos shown, I used panko, bread crumbs, cayenne, dried polenta, dried herbs, salt and pepper.
There’s a lot of flexibility – use oats if you like, or omit the mustard if you’re not a fan. Play with it.
Butterfly the chicken breasts and cut into strips. Dip in the egg mixture and then into the bread mixture. Place on a well-oiled pan. Before putting into the oven, spray the tops of the chicken strips with olive oil.
The chicken should take around 15-20 minutes to cook.