Thursday, September 10, 2009

Homemade Chicken Strips

I love chicken strips, but don't really like all the fat comes with the ones you get from a restaurant or in the freezer section. They are really quick to make and since they are cut pretty thin they don't take long to cook either.

To make them as healthy as I can I bake them and only spray the pan with a low fat cooking spray. I use an egg wash on each of the strips to help hold on the cracker/flour breading.

These taste great dipped in a variety of sauces like ranch, sweet Thai chili, BBQ sauce, honey mustard, ketchup and more!!!


3 boneless, skinless chicken breasts
1 egg
2 Tbsp milk
10 crackers
1/4 cup flour
1 tsp seasoning salt
1/2 tsp garlic powder
1/4 tsp pepper


Preheat oven to 350 F or 180 C. Cut up chicken strips into 1 to 1 1/2 inch wide strips and about 1/4 inch thick. Beat together egg and milk in a separate dish. Crush crackers in baggie and dump into another dish. Add flour, seasoning salt, garlic powder, and pepper to crackers and mix well. Spray 9x13 inch baking dish with cooking spray. Dip chicken strips in egg mixture and coat well. Then coat well with cracker mixture. Lay out a single layer of strips in pan. Bake for 20-25 minutes. Flip once after about 15 minutes.

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