These chicken strips are so easy and so tasty. They are total boy food! My in house food tester loves them, so do I.
Panko is amazing stuff it makes things so nice and crisp, I use it a lot. If you have never used it before give it a try. Makes a great topping for mac and cheese or as a coating for fish!
I made a little dipping sauce to go with, honey dill dip. You can use whatever dip you like.
Here is what you need for the strips:
2 boneless skinless chicken breasts, Cut into strips
1 cup panko crumbs
¼ cup fresh grated Parmesan cheese
1 tsp dried parsley
1 heaping tbsp of Dijon mustard
1 shake hot sauce
In a shallow pan combine the panko crumbs, Parmesan cheese, dried parsley and salt/pepper to taste. Combine.
In a bowl whisk together eggs, Dijon mustard, hot sauce and salt/pepper.
Dry off the chicken well with a paper towel. Dip the chicken in the egg mixture and coat well. Then place in the panko mix and press on crumbs to coat. Place the chicken strip on a tinfoil lined baking sheet sprayed with non stick spray.
Continue with the rest of the chicken pieces. Place in the oven at 400 degrees for 20-25 minutes or until golden brown and chicken is cooked through.
For the honey dill sauce combine in a small bowl, ¼ cup mayo, 1 tbsp of honey and 1 tsp of dry dill. Mix together.
Put in the fridge for 15 minutes to chill.
Dip away!Sorry I forgot to take a picture of the dip... it was yummy!