Chicken Strips

Simple lunch or snack for even picky eaters.

Print Recipe

Prep Time 20

Cook Time 35

Total Time 35

Course Side Dish, Snack

Cuisine American

Servings 4 servings

Ingredients

2 chicken breasts uncooked, thawed
½ cup flour
1 cup bread crumbs
2 eggs whisked

Instructions

Preheat oven to 375°F. Line two baking sheets with parchment.
Cut each chicken breast into strips (or nuggets, etc)
2 chicken breasts
Prepare dredging station by placing flour, whisked eggs and breadcrumbs into individual bowls or plates.
½ cup flour, 1 cup bread crumbs, 2 eggs
One at a time, coat each piece of chicken in first the flour, then the egg and finally in the breadcrumbs. Arrange on lined baking sheet.
Bake for 10 minutes, turn over and bake for another 5 minutes. Check that internal temperature has reached 165°F with a meat thermometer.

Notes

Be sure the entire piece of chicken is coated during each step of the dredging process. If the chicken isn't coated with flour, the egg will slide right off and the breadcrumbs won't have anything to hold on to.

Keyword chicken, finger food