OK! I’m going to be the first to admit I doubted this recipe. I’ve tried “baking” chicken strips before and not been pleased with the results. But these were crispy, delicious, and a super healthy alternative to deep fried chicken strips.
2 tbsp Dijon or Ground Mustard
2-3 cups Panko Bread Crumbs
1 large Egg
8 Chicken Tenders, or 3 Chicken breasts cut into 3 pieces each
Using a fork fluff the egg and mustard together in a bowl, toss the chicken tenders into the bowl and coat evenly. One by one dip the chicken into panko bread crumbs. I pressed them down evenly into the crumbs, then place them on parchment paper and bake at 400* for 30-45 minutes. Turn halfway through.
They were delicious!
Tonight: ground turkey empanadas – recipe tomorrow!