Mr.Picky loves homemade chicken strips almost as much as he loves a good burger. His mom makes chicken strips often and he expects the same from me. I have tried battering, breading, baking, and frying and have never pleased his taste for chicken strips.
Finally I came across this recipe with is not only easy but it is not fried. I am not sure of the source but have made this for a while, again the recipe card has taken its place in my recipe box. Mr.Picky enjoyed this recipe the best and I now use this recipe only. Did I mention my daughter said, “the best chicken I have ever tasted”. Such a sweet girl I was happy to see all the plates cleaned from dinner.
- 3-6 chicken breast (depending on the crowd and size of breasts), cut into 1/2 inch strips
- 1 egg, beaten
- 1 cup buttermilk, if you don’t have buttermilk 1 cup milk and 1 Tbs lemon juice will work
- 1 1/2 tsp garlic powder
- 1 cup flour
- 1 tsp baking powder
- 1 cup seasoned bread crumbs (regular breadcrumbs work better than panko)
- 1 tsp salt
Combine chicken breast, egg, buttermilk, and garlic powder in gallon ziplock bag and refrigerate 2-4 hours.
In another bag combine the remaining and shake to combine. Add the marinated chicken into the dry bag and again shake to coat the chicken strips.
Preheat oven to 350 degrees and prepare a cookie sheet by placing a wire cooling rack on it.
Lightly spray the wire rack with cooking spray and place chicken strips on the rack.
Lightly mist the tops of the chicken strips and bake for about 30 minutes or until juices run clear. The breading will look almost dry like it is raw flour, it freaks Mr.Picky out. Once you bite into your chicken you will realize it is not and the bread is just perfect.
Serve with your favorite dipping sauce or my healthier ranch dressing recipe.