So growing up we were raised on beef. Rightly so as my we have always been involved in some segment of the beef industry. However, every once in awhile, I stray from the ways of my father, and squeeze some chicken into my diet. These chicken strips are super easy to make and flavorful. They also hold up pretty well as leftovers.
Ingredients (4 servings)
1 lb chicken tenders (you can buy full breasts and cut down, but this helps out time wise)
2 c panko bread crumbs
2 T chopped herbs (I used fresh parsley, chives and a bit of dill)
1 t garlic powder
3T shredded parmesan cheese
2 eggs beaten
1 T mustard (I like dijon or stone ground, but use your favorite type)
salt & pepper
Preheat the oven to 375 degrees Fahrenheit. In a large bowl, first chop your herbs very finely. I find it works best to use your kitchen shears for this task so the herbs don't stick to the knife. If you don't have easy access to fresh herbs, you can use dry herbs. If you go this route, I would suggest using 1 T and roll the herbs in your hands to break up the pieces and opens up the flavor. Add the chopped herbs, salt, pepper and parmesan cheese to your bread crumbs.
In a second large bowl mix your beaten eggs, mustard and milk. Mix well so that the liquid mixture is well combined. Start the coating process by dunking the chicken strips into the egg mixture. Once the strip is drenched, take it and coat it in the bread crumb mixture. I like to pat on the mixture to make sure each strip is evenly coated.
In order to bake the strips on both the top and the bottom, while allowing you to not loose your coating, I recommend placing the strips on a cooling rack on top of the cookie sheet. These helps them too cook evenly.
After you have coated the strips and place them on the rack, they are ready for the oven. I recommend cooking them first for 20 minutes at 375, then increase then temperature to 400 for 8-10 minutes until the strips are done. Easy way to measure if it is done is a meat thermometer. No guessing needed!
Enjoy. Oh and if you want to spruce up your ketchup? Try Fine Vines Artisan Ketchup line. No adult should feel bad about eating chicken strips, when you are dunking them in truffle flavored ketchup. Of course I may be partial as they are a Kansas company.