The BariGirls Healthy Baked Chicken Strips
Prep time: 20 minutes
Cook time: 18-22 minutes
Serve count: 4
Ingredients
Breading: 1/3 cup all-purpose flour
1/2 tsp salt
2 large eggs
1 1/3 cup Panko breadcrumbs (whole wheat if available)
1 tsp sweet paprika
1/8 tsp garlic powder
5 tsp avocado oil or organic canola oil
Chicken Tenders: 1 pound chicken tenderloins or boneless skinless chicken breast, cut into strips or nuggets
Method
2. Set up three separate bowls to dip the chicken into each coating.
3. Bowl 1: Mix all-purpose flour with 1/4 teaspoon salt in a shallow dish.
4. Bowl 2: Beat the eggs in a shallow dish and set that next to the flour. The egg acts as a glue to hold the breadcrumbs to the flour layer.
5. Bowl 3: stir together the breadcrumbs, paprika, garlic powder and salt. Drizzle oil over the breadcrumb mixture and then mix thoroughly with a fork until all of the oil and spice coats the breadcrumbs. Keep mixing until the breadcrumbs are evenly colored and moistened by the oil and paprika. Set to the side of the egg mixture. This will be your third step in the breading process and what makes these chicken fingers super crunchy!
6. One at a time take each chicken tender through the coating bowls starting 1-3 and then discard any leftover dredging mixtures. Place the tenders on the prepared baking sheet.
7. Bake until the chicken is cooked through. There is no need to flip the baked chicken tenders over because the panko will keep them from becoming soggy on the bottom. Remove from the oven and serve with your favorite dipping sauce.