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Crunchy-Baked Chicken Strips

Crunchy-Baked Chicken Strips

So why not recreate an old favorite and be able to control what is going into it? I can attest that this chicken is 100 times better the new and improved way.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 238kcal

Ingredients

  • 1-1/2 cups fat-free buttermilk
  • 1 egg white
  • 3 tsp hot pepper sauce
  • 1 lb boneless skinless chicken strips
  • 3 cups cornflake-cereal
  • 2 tbsp paprika
  • 1 tbsp fresh thyme
  • 1 tbsp garlic powder
  • 1 tsp salt
  • Nonstick cooking spray

Instructions

  • Preheat oven to 400 degrees.
  • While oven is preheating, mix buttermilk egg white and hot pepper sauce in a deep bowl: mix well until incorporated. Rinse off chicken strips and add them to the buttermilk mixture. Let them sit while you prepare the crunchy mixture.
  • In a large food processor add cornflake-cereal, paprika, fresh thyme, garlic powder, and salt. Pulse until you have crumbs and all the seasonings have been incorporated together. Carefully pour the bread crumb mixture into a shallow plate.
  • Line a baking sheet with a Silpat (or tinfoil) then place a metal cookie cooling wire rack on top of the lined baking sheet. Spray with non-stick cooking spray. Then, begin assembling the chicken. One-by-one place the buttermilk chicken into the shallow plate and coat with crumb mixture. Then place on to the wire rack. Repeat until all the chicken strips have been covered and are on the wire rack.
  • Bake for 20 minutes or until crumb coating is crusty and browned and the internal temperature of the chicken reaches 165 degrees.

Nutrition

Calories: 238kcal | Carbohydrates: 23g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 989mg | Potassium: 581mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2216IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 8mg
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