This article brought to you by Goodwin’s Market
Article by Victoria Heerschap
These yummy homemade chicken strips can be fried, but I love the healthier, easier to clean option of baking them. You can brush the breaded chicken strips with a flavored oil before baking, to give them that extra pop that they lack when you skip the fryer.
Homemade Chicken Strips Recipe
Ingredients:
1 lb. boneless skinless chicken breasts
1 cup milk
1 tsp. lemon juice
2 tsp. sugar
2 tsp. cornstarch
2 tsp. red hot sauce
1/2 tsp. salt
1/4 tsp. black pepper
1 cup panko breadcrumbs
1/2 cup all-purpose flour
1 tbsp. onion powder
1 tsp. salt
1/2 tsp. black pepper
Directions:
Cutting against the grain to ensure tenderness, slice the chicken breasts into strips about 1 ½ inches wide by 3 – 4 inches long.
In a small bowl, combine the milk, lemon juice, sugar, cornstarch, hot sauce, salt, and pepper and whisk well to combine. Add the chicken strips to the bowl, stirring gently to completely coat the strips. Cover and marinate in the refrigerator for 20 minutes.
Preheat your oven to 400°.
In a shallow bowl, combine the panko breadcrumbs, all purpose flour, onion powder, salt, and black pepper and stir with a fork to mix. Remove the marinating chicken from the refrigerator, and use tongs to first remove the chicken strips from the marinade, then dip each one in the breadcrumbs, making sure to coat the chicken strips evenly on all sides.
Line a baking sheet in foil, then arrange the coated chicken in a single layer on the baking sheet. Bake for 15 – 20 minutes, until the internal temperature of the chicken reaches 165°. Serve hot with your favorite dipping sauce.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.