Honey Dijon [or BBQ] Chicken Strips

One of my favorite meals before being diagnosed with Celiac Disease was Chicken Strips with honey mustard sauce. After discovering some delicious Panko Style Bread Crumbs from Kinnikinnick, I knew I had to make some. Wes of course has his own obsession… with barbeque sauce, and he made his own twist to this recipe – so I thought I’d include it as well for fellow BBQ lovers.

Honey Dijon (or BBQ) Chicken Strips

Kate Bro
These crispy, baked, gluten-free chicken strips have a great honey dijon flavor that pairs great with any dipping sauce!
Prep Time 45 minutes
Cook Time 18 minutes
Course Main Course
Cuisine American
Servings 6 servings


  • 1 XL cookie sheet or 2 standard cookie sheets
  • 2 bowls
  • 1 large baggie


  • 2 lbs chicken breast
  • 3 TBS Honey Dijon eg Walden Farms or Ken's
  • 1 box Panko style GF bread crumbs Kinnikinnick or similar 12+ oz
  • 4 eggs
  • Honey Dijon/Mustard or BBQ sauce to dip optional


  • Preheat the oven to 350 degrees.
  • Line cookie sheets with parchment paper, or prep with cooking spray.
  • Next, set up station for battering chicken: chicken slices, 1 bowl with flour, 1 bowl with egg & honey dijon mixture, bread crumbs in large zip lock baggie, & pan(s.) (It helps to not put all the crumbs in the bag at once, but rather to add to it as needed.)
  • To prepare chicken, use tongs to dip the strips in flour, then egg mixture (tap gently on bowl to remove excess egg), shake in crumbs, and lay out on pans.
  • Bake for 18 minutes, or until sufficiently crispy.
  • We enjoyed about half for dinner and froze the other half for later. To reheat, bake for about 15 minutes from frozen.
Keyword Chicken

Now, here is where it ends for me – I simply add my chicken strips and honey dijon/mustard dressing to my plate and enjoy {SOO good!} My husband on the other hand took it a step further: he tossed his strips with a small amount of barbeque sauce and honey! Another super yummy option for sure.



— RECIPE CARD {click to save to Pinterest} —




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