Sunday, November 9, 2008
Crispy Chicken Strips
Tonight I decided to make a really simple dinner. I made garlic oven fries and crispy chicken strips, essentially chicken fingers and french fries. Anyone who knows me knows of my unfortunate love for all fried foods. Luckily these recipes are all baked and therefore are much healthier alternatives to the real deal.
I discovered this recipe for crispy chicken strips a couple of weeks ago. Since then I knew it was just a matter of time until I made them. I followed this recipe to a T. I didn't substitute, omit, of scale down the original recipe! THAT is amazing to me because I always am changing things for John and I. This recipe was a huge hit in our house. I liked it very much but John loved it. It was a nice alternative to the typical breaded chicken. The panko made it very crispy and crunchy. If I were going to make one change I would use less italian seasoning in my panko next time. I felt 2 tablespoons made the taste very strong. Otherwise, this is a winner!
Crispy Panko Breaded Chicken Strips
1 pound boneless skinless chicken breasts, cut into strips
1 cup all-purpose flour
2 teaspoons onion powder
2 teaspoons paprika
2 tablespoons honey
8 ounces Panko bread crumbs (Italian seasoned if you can find it, if not add about 2 tablespoons Italian seasoning)
Preheat oven to 400 degrees. Cover a baking pan with aluminum foil to make clean-up quick and easy.
Combine flour, onion powder and paprika in a shallow dish. In a second shallow dish, beat 2 eggs, then add honey and stir to combine. In a third shallow dish, add the panko bread crumbs and Italian seasoning, if using it). Dip the chicken strips first, in the flour mixture, then the eggs and finally in the panko bread crumbs. Make sure to press the crumbs into the chicken in order to ensure they adhere to the chicken.
Please all chicken strips on prepared baking pan, then spray each strip with cooking spray. Bake for about 20 minutes or until done.