Panko-Breaded Baked Chicken Strips with Honey Mustard Dip

These Panko-Breaded Baked Chicken Strips are golden, crispy, and baked to perfection. Paired with a creamy honey mustard dip, they make a delicious meal, snack, or appetizer that's both kid-friendly and adult-approved!

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Yield

Serves 4-6

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Ingredients

For the Chicken Strips:

• 1 1/2 pounds boneless, skinless chicken breasts (about 3 large breasts)
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons water
• 2 cups panko breadcrumbs
• 1/2 cup grated Parmesan cheese (optional)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Cooking spray or olive oil spray

For the Honey Mustard Dip:

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon yellow mustard (for extra tang)
• 1 teaspoon lemon juice or apple cider vinegar
• Pinch of salt and pepper

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Instructions

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with cooking spray (this helps the chicken cook evenly and stay crispy).

Step 2: Prepare the Chicken

Slice the Chicken:
Cut the chicken breasts into strips, about 1 inch wide and 4-5 inches long.

Prepare Breading Station:
Flour Mixture: Place the flour in a shallow dish.
Egg Wash: In a separate dish, beat the eggs with 2 tablespoons of water.

Panko Mixture: In a third dish, combine the panko breadcrumbs, Parmesan cheese (if using), paprika, salt, and black pepper.

Step 3: Bread the Chicken

Dredge: Dip each chicken strip into the flour, shaking off excess.
Egg Wash: Dip into the egg mixture, letting excess drip off.
Coat with Panko: Roll the chicken strip in the panko mixture, pressing gently to adhere.
Place on Rack: Arrange the breaded chicken strips on the prepared wire rack.

Step 4: Bake

Lightly spray the tops of the chicken strips with cooking spray or olive oil spray (this helps them brown).
Bake for 20-25 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
For extra crispiness, broil for 1-2 minutes at the end of baking.

Step 5: Make the Honey Mustard Dip

In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, yellow mustard, lemon juice, salt, and pepper until smooth.
Taste and adjust seasoning, adding more honey for sweetness or mustard for tang.

Serve
Serve the chicken strips warm with the honey mustard dip on the side.

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Nutritional Information (Per Serving)

Calories: 350, Carbohydrates: 28 g, Fat: 15 g, Protein: 27 g, Fiber: 2 g, Sodium: 650 mg

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10 Kitchen Tips for Perfect Chicken Strips

1. Use Panko for Extra Crunch: Panko breadcrumbs create a lighter, crispier texture than regular breadcrumbs.
2. Cut Even Strips: Slice chicken into uniform strips to ensure even cooking.
3. Double Coat for Crispiness: For extra crunch, double-dip the chicken in the egg wash and panko mixture.
4. Season Every Layer: Add seasoning to the flour, egg wash, and panko to maximize flavor.
5. Don’t Skip the Rack: Using a wire rack allows air to circulate, keeping the chicken strips crispy all around.
6. Spray with Oil: Lightly spray the breaded strips with cooking spray to help them turn golden brown while baking.
7. Avoid Overcrowding: Leave space between the chicken strips on the rack for better air circulation and even browning.
8. Check Internal Temperature: Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
9. Prep Ahead: Bread the chicken in advance and refrigerate for up to 4 hours before baking for a quick meal.
10. Mix Up the Dip: Try different dips like barbecue sauce, ranch, or spicy mayo for variety.

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Enjoy these crispy, oven-baked chicken strips with the sweet and tangy honey mustard dip — a guaranteed crowd-pleaser!