"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Chicken Strips Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken Strips, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

carol mccallum


1 3/4 cups panko breadcrumbs (Note 1)
Oil spray

1 egg
1 tbsp mayonnaise (I use whole egg)
1 1/2 tbsp dijon mustard (or any other mustard of choice)
2 tbsp flour
1/2 tsp salt
Black pepper

500 g/1 lb chicken tenderloins (or chicken breast cut into 2/3" / 1.5cm thick slices, lengthwise)
Oil spray

Preheat oven to 200C/390F.
Spread panko on a baking tray, spray with oil (spray vertically to avoid blowing the panko off the tray), then bake for 3 to 5 minutes until light golden. Transfer to bowl.
Place a rack on a baking tray (not critical but bakes more evenly).
Place the Batter ingredients in a bowl and whisk with a fork until combined.
Add the chicken into the Batter and toss to coat.

Crumbing (see photo in post)
Pick up a piece of chicken with your left hand and place it into the panko bowl.
Use your right hand to sprinkle some breadcrumbs onto one end of the chicken, then pick up that end of the chicken and turn it over. Pat down gently to press the breadcrumbs onto the chicken, then transfer onto baking tray.
Repeat with remaining chicken.
Spray lightly with oil. Bake for 10 minutes (if small) - 15 minutes (medium to large).
Remove from oven and serve immediately, with Ranch Dipping Sauce (Note 2) and sprinkled with fresh parsley, if desired.

Recipe Notes
1. Panko are Japanese breadcrumbs which are larger than standard breadcrumbs. Nowadays they are available in all major supermarkets, usually in the Asian section, and cost just a fraction more than ordinary breadcrumbs.

It is well worth using because the breadcrumb pieces are bigger so they create a far better "crunch" than standard breadcrumbs.

2. UPDATE: The method to brown the panko has been updated to a newer, better method! I used to brown it in a skillet. Now I bake it on a baking tray. This browns it more evenly and it's hands off time and there's one thing less to wash up. The end result tastes exactly the same!

Personal Notes:
Personal Notes:
Use melted butter with crumbs. Donít use spray oil. Great with honey mustard sauce.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!