These crispy, baked, gluten-free chicken strips have a great honey dijon flavor that pairs great with any dipping sauce!
Course Main Course
Cuisine American
Keyword Chicken
Prep Time 45 minutesminutes
Cook Time 18 minutesminutes
Servings 6servings
Author Kate Bro
Equipment
1 XL cookie sheet or 2 standard cookie sheets
2 bowls
1 large baggie
Ingredients
2lbschicken breast
3TBSHoney Dijoneg Walden Farms or Ken's
1boxPanko style GF bread crumbsKinnikinnick or similar 12+ oz
4eggs
Honey Dijon/Mustard or BBQ sauce to dipoptional
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.