Crispy and golden chicken strips -- the childhood favourite that screams comfort (which is what all of us need right now). This recipe is easy, healthy and very quick to make. It is flavourful and perfect for dipping in your favourite sauces. Personally, I usually opt for honey garlic or barbecue sauce but you can also enjoy your strips with a side of hot sauce, ketchup or plum sauce. If you are looking for a quick dinner or lunch, check this recipe out! You can have them on their own or even toss them in a wrap, sandwich or cut up in a salad. This recipe is sure to please even the pickiest eaters!
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!
Panko Crusted Baked Chicken Strips 8 Steps
Preheat oven to 400°F.
Spread panko on a baking tray, drizzle with oil and bake for 3 to 5 minutes until lightly golden. It may not bake evenly so you can pull it out and mix until panko is an even golden colour. Place in a bowl.
Put all the batter ingredients, egg, ranch dressing, Dijon mustard, flour, salt and black pepper in a bowl and whisk until combined.
Add the chicken strips to the batter and coat.
Pick up chicken strips one by one from the batter and toss in toasted panko coating (make sure strips are evenly coated).
Arrange on a baking sheet lined with parchment paper (sprinkle with additional salt if desired).
Bake for 15-20 minutes depending on the size of the strips.
Remove from oven and serve immediately with your sauce of choice.