Baked Breaded Chicken Strips Recipe

Crispy baked breaded chicken strips with a tangy honey-mustard dipping sauce.

Prep Time 20

Cook Time 17

Total Time 37

Servings 8 servings

2 lb chicken breast about 3 large breasts, trimmed and cut into 1-inch strips
sea salt to taste
black pepper to taste
1/3 cup Dijon mustard for marinade
1/3 cup mayonnaise real mayonnaise, for marinade
2-3 garlic cloves pressed
2 cup bread crumbs I used 1 cup seasoned Italian-style crumbs and 1 cup panko; you can use 100% seasoned breadcrumbs
1/3 cup Dijon mustard for dipping sauce
1/3 cup honey for dipping sauce
1/3 cup mayonnaise real mayonnaise, for dipping sauce
1/2 tsp poppy seeds optional, for effect

Preheat the oven to 450°F and line a large rimmed baking sheet with aluminum foil.
In a large bowl, whisk together 1/3 cup Dijon mustard, 1/3 cup mayonnaise and the pressed garlic cloves; set the marinade aside to let the garlic infuse.
Place the bread crumbs in a separate shallow bowl or dish for coating.
Rinse and pat the chicken breasts dry, trim any excess fat, then cut into 1-inch thick strips; lightly season both sides with sea salt and black pepper.
Toss the chicken strips in the mustard-mayo-garlic marinade until evenly coated.
Roll each strip in the bread crumbs, pressing so the crumbs adhere; repeat if needed for an even coating, then place the breaded strips on the prepared baking sheet without overcrowding.
Bake at 450°F for 15–17 minutes, or until the chicken is cooked through and golden brown on the outside.
Meanwhile, in a medium bowl (or blender) combine 1/3 cup Dijon mustard, 1/3 cup honey and 1/3 cup mayonnaise; stir in the poppy seeds if using, then refrigerate the dip until ready to serve.