Homemade Chicken Strips
Crispy homemade chicken strips with a flavorful cornflake coating, perfect for a quick family dinner or snack, offering a savory crunch and tender meat. Suitable for all ages.
Ingredients
Instructions
- Cut chicken breasts into strips measuring 3 x 1 1/2 inches.
- Season chicken strips with salt and black pepper.
- Cover and refrigerate overnight to marinate.
- Line a cookie sheet with foil and spray with cooking spray.
- Mix cornflake crumbs, onion powder, and Mrs. Dash in a shallow dish.
- Dip each chicken strip in Egg Beaters to coat, then dredge in the cornflake mixture.
- Place coated chicken strips on the prepared baking sheet.
- Bake at 350°F (175°C) covered for 30 minutes.
- Remove cover and continue baking uncovered for an additional 10 minutes until golden.
Tips & Substitutions
For a healthier version, consider using whole wheat breadcrumbs instead of cornflake crumbs. You can also marinate the chicken strips in a mixture of Greek yogurt and spices for added flavor and moisture. If you're short on time, skip the overnight marination and let them sit for at least 30 minutes. Experimenting with different seasonings can also elevate the taste.
Serving Suggestions
These homemade chicken strips are perfect for dipping in your favorite sauces like honey mustard or barbecue sauce. Serve alongside a fresh salad or with baked sweet potato fries for a complete meal. They also pair beautifully with Hurry Up Chicken for a fun family dinner. Don't forget to add some veggies to round out the plate!
Storage & Reheating
Store leftover chicken strips in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. This will help maintain their crispiness. You can also microwave them, but they may lose some of their crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Chicken Strips contains roughly 250 calories, with 24g protein, 20g carbohydrates, and 10g fat. It is an excellent source of protein (48% of the Daily Value), dietary fiber (27% of the Daily Value), and iron (20% of the Daily Value), and a good source of potassium and calcium. At about 250 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the chicken strips before baking?
Yes, you can freeze the coated chicken strips before baking. Lay them on a baking sheet in a single layer to freeze them individually, then transfer to a freezer bag. When ready to cook, bake from frozen, adding a few extra minutes to the cooking time.
What can I substitute for Egg Beaters?
You can substitute Egg Beaters with regular eggs; two large eggs will be sufficient for this recipe. Alternatively, you can use a mix of milk and cornstarch or a plant-based egg substitute to accommodate dietary preferences.
How do I know when the chicken strips are done?
The chicken strips are done when they reach an internal temperature of 165°F (75°C). You can check this using a meat thermometer. Additionally, they should be golden brown and crispy on the outside, which indicates they are cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).