Baked Chicken Strips

chix-tenders

No one can resist the power of chicken strips. Bake up a big batch in record time, and serve them with our addictive creamy honey mustard sauce. You can use boneless, skinless chicken breasts or thighs. Keep in mind that baked chicken strips won’t get crispy like fried chicken strips, and that’s okay. They still make perfect comfort food.  If you want to pan-fry them with coconut oil instead, go for it.

 

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Baked Chicken Strips
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Baked Chicken Strips
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Ingredients
  • 2 pounds bonelss skinless chicken breasts or thighs
  • 1 cup almond flour
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg
  • 2 teaspoons water
Servings -6
Prep Time -10
Cook Time -15
Ingredients
  • 2 pounds bonelss skinless chicken breasts or thighs
  • 1 cup almond flour
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 large egg
  • 2 teaspoons water
Servings -6
Prep Time -10
Cook Time -15
Instructions
  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silpat mat.
  2. Whisk together egg and water in a shallow bowl.
  3. In a separate bowl, combine almond flour, spices, salt, and pepper.
  4. Cut chicken into strips about 1 inch wide and 3 inches long.
  5. Dip the chicken strips, one at a time, into the egg. Then press lightly into the almond flour, turning to cover. Line up the coated chicken strips on the prepared baking sheet.
  6. Bake for 15-20 minutes total, or until the chicken is cooked and the coating is lightly browned. Flip the chicken strips with tongs once after the first 10 minutes.

7 Comments

  1. The link to the ‘creamy honey mustard sauce’ is not accessible.

  2. Can you make a big batch and freeze? I’m looking for a healthy replacement for my boys frozen chicken strips. Most days I won’t have time to make them two year olds aren’t known for patience! Thank you

  3. I just made these last night (no broiler) and they were awesome! Super quick and my 4-year-old boys couldn’t get enough them.

  4. Heads up: the link to the creamy honey mustard sauce is broken.

    • The link to the honey mustard sauce is still broken.

  5. Great recipe, I might try them under the broiler for a few minutes to crisp up when they are almost done cooking.

    • Yes, good idea! Just keep a close eye on them so they don’t burn. I’ve gambled with my broiler and lost many a time. :)

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