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
These crispy, baked, gluten-free chicken strips have a great honey dijon flavor that pairs great with any dipping sauce!
SUPPLIES
- 1 XL cookie sheet or 2 standard cookie sheets
- 2 bowls
- 1 large baggie
Ingredients
- 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
Instructions
- 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.
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} —
4 Comments
Lisha Yost
November 29, 2011 at 4:41 amWow! Those look so professional! I want to eat them! 🙂 I always have trouble getting batter to stay on my battered veggies or chicken, so thanks for the tips! I think I might be able to succeed with this now 🙂
katebro26
November 29, 2011 at 1:53 pmThanks! Adding the flour first seems a little weird, but it really helps everything to stick. Like I said, these are definitely one of my favorites! Good luck 🙂
Sherri Hall
April 4, 2016 at 10:23 amWe eat a lot of chicken strips in this house! Awesome recipe! Would love them with both sauces! 🙂
Kate @ DCL
April 12, 2016 at 5:19 amSame here! Why are they soooo addicting ha?!?