Thursday, October 17, 2013

Baked Chicken Strips

This is my version of Baked chicken Strips. It comes from a few different sources, and this is how I've changed it for my family.  (adapted from Little b's healthy habits.)
 I mixed an egg with about 1/4 cup of Almond Milk in a container.
 Then I took two slices of good whole wheat bread and put them in the food processor to get fine crumbs.
 To the bread crumbs I add 1/2 cup whole wheat flour, garlic salt, chili powder and onion powder.
Combine these dry ingredients and dip chicken strips into the egg mixture then into the dry mixture. Do this again to double dip the chicken.  Put on a baking sheet sprayed with cooking spray.  Spray the tops of the chicken strips before you bake them. 
 I baked them in a 425 degree oven for about 18 minutes.  About half way through baking turn the strips over, it helps if you use a pancake turner and not just tongs.

Baked Chicken Strips


1 egg
1/4 cup almond milk
2 slices good whole wheat bread
1/2 cup whole wheat flour
2 tsp. chili powder
1 1/2 tsp. garlic salt
1 1/2 tsp. onion powder
3 large chicken breasts cut into strips


Preheat oven to 425 degrees.
Combine wet ingredients in a shallow bowl.
Combine dry ingredients in another shallow bowl.
Dip chicken into egg mixture then into dry ingredients. Dip a second time.
Put dipped chicken onto a cookie sheet sprayed with cookie spray.
Bake for 18 minutes. Turn once during baking.


No comments:

Post a Comment