Description
Juicy long strips of chicken shaped perfectly for dipping and coated with a flawless crispy and crunchy exterior, baked crispy chicken strips are a pleaser.
Ingredients
- 1 Tablespoon Olive Oil
- 1-½ cup Panko Breadcrumbs
- 1 Tablespoon Italian Seasoning Blend
- 1 teaspoon Paprika
- ½ teaspoons Salt
- ¼ teaspoons Ground Black Pepper
- 1 Egg
- 1 Tablespoon Mayonnaise
- ¼ cups All-purpose Flour
- 1 pound Chicken Breast, Cut Into Long Strips
- Dipping Sauce, To Serve
Preparation
Preheat oven to 400ºF. Line a cooking pan with aluminum foil and spray with cooking oil or brush with oil.
In a frying pan, heat olive oil over medium heat. Add panko breadcrumbs and cook for 2–3 minutes while stirring continuously until breadcrumbs start to brown. Be careful not to burn them, you only want them to slightly turn golden. Remove from heat and mix in italian seasoning blend, paprika, salt and pepper. Toss to combine. Set aside.
In a bowl, beat egg. Add mayonnaise and continue to beat. Pour into a shallow dish. In another shallow dish, add flour.
Start coating chicken strips. First, dip chicken into flour and fully coat it. Next, dip it into egg mixture and fully coat. Lastly, place chicken into panko breadcrumb mixture and coat fully. Place the coated chicken strip onto a cooking tray. Continue with remaining pieces.
Bake strips for 15–18 minutes, until chicken is no longer pink inside. Serve immediately with a side of your favourite dipping sauce.
