Crunchy Chicken Strips

crunchy-chicken

Looking for an alternative to deep fried chicken? How about chicken your kids will eat, without all the preservatives that come in the frozen varieties? Get all the crispiness of fried without all the fat and oil. Vary the flavor by using your favorite dipping sauces. Cut up into smaller chunks and toss into a green salad.

Crunchy Chicken Strips Recipe

¾ cup Panko bread crumbs
¼ cup shredded parmesan cheese
½ tsp granulated garlic
½ tsp Adobo seasoning
½ tsp thyme
¼ tsp salt and pepper
¼ cup all-purpose or whole wheat flour
2 eggs, beaten with a dash or water or milk,  or ½ cup egg beaters
1 lb chicken breasts sliced into strips or package of chicken tenders

Preheat oven to 425 degrees. Cover a cooking sheet with aluminum foil and spray generously with cooking spray. In a shallow bowl, combine Panko crumbs, cheese, garlic, Adobo seasoning, thyme, salt and pepper. Mix well. Place flour and eggs into separate shallow bowls.

Add all of the chicken into the flour, mix by hand to coat, shake off excess. One-by-one, dip each piece of chicken into the eggs and then the bread crumbs. Be sure to coat evenly. Arrange chicken in a single layer, on the prepared cooking sheet. Spray the tops of the chicken with the cooking spray to promote browning. Bake for 15 minutes.

Take chicken out of the oven, turn each piece and spray foil and chicken with additional cooking spray.

Bake for an additional 10 to 15 minutes until the chicken looks golden brown. Make sure internal temperature of chicken reaches 165 degrees. Don’t over bake. Serve immediately.

Makes approximately 3 – 4 servings.

 

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