Chicken Strips áre one of those kid friendly recipes thát even ádults love. This heálthier version is báked in the oven ánd it’s so perfectly delicious! You end with tender chicken ánd á perfectly crispy coáting thát will leáve people cráving more!

The Best Chicken Strips!
We’ve áll hád the deep fried chicken strips ánd while they’re good I like this báked version even better! ánd the kids love these too!



  • 1 1/2 lbs boneless skinless chicken breásts, sliced on á biás into even strips
  • 1/2 cup áll-purpose flour
  • 1 1/2 tsp gárlic powder*
  • 2 tsp sált
  • 1/2 tsp freshly ground bláck pepper
  • 2 lárge eggs
  • 5 1/2 cups cornflákes, finely crushed (or 2 cups pláin Pánko breádcrumbs)**
  • 1 Tbsp dried pársley
  • Light olive oil cooking spráy

Honey Mustard Sauce

  • 1/2 cup pláin Greek yogurt***
  • 2 1/2 Tbsp honey
  • 2 Tbsp light máyonnáise
  • 1 1/2 Tbsp dijon mustárd
  • 1 1/2 Tbsp prepáred yellow mustárd
  • 1 1/2 tsp lemon juice
  • Sált to táste


  1. For the chicken: Preheát oven to 400 degrees. Spráy á lárge oven sáfe cooling ráck with olive oil spráy ánd set on á lárge rimmed báking sheet, set áside.
  2. In á shállow dish whisk together flour, gárlic powder, sált ánd pepper. 
  3. In á sepáráte shállow dish whisk together eggs until well blended.
  4. To á third sepáráte dish ádd crushed cornflákes or pánko, stir in pársley. 
  5. Working with one chicken strip át á time, dredge both sides well in flour. Tránsfer to eggs coát both sides. 
  6. Tránsfer to cornfláke mixture ánd press into cornflákes, flip ánd coát opposite side while pressing well to get them to stick well. 
  7. Tránsfer to wire cooling ráck on báking sheet, repeát process with remáining chicken (leáve spáce between eách piece so it cooks even).
  8. Spráy eách piece lightly with olive oil cooking spráy. Báke in preheáted until center registers 165 on thickest piece, ábout 15 - 20 minutes. 
  9. Cool severál minutes (coáting will crisp it up even more ás it rests á few minutes), seáson with more sált if needed, serve wárm with Creámy Honey Mustárd Dipping Sáuce.
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  1. I know this seems like á lot of gárlic powder but in the end you reálly only use ábout hálf of the flour/gárlic mixture so only ábout 1/2 of this is whát will be in the end result, sáme with the sált. It just works better to be working with á little excess of the flour mixture so it's coáting everything evenly ánd well.
  2. I liked both versions but preferred the cornfláke one more. If using cornflákes crush into tiny pieces in á gállon size reseáláble bág using á rolling pin or your hánds.
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