Seasoned Chicken Strips Recipe

Seasoned Chicken Strips Recipe Seasoned Chicken Strips Recipe photo by Taste of Home Rating 5

Becky Oliver of Fairplay, Colorado says these strips are designed for kids, but tasty enough for company. They tender strips are moist and juicy and would also be great on a salad.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Seasoned Chicken Strips Recipe
  • Prep/Total Time: 25 min.
  • Yield: 4 Servings
15 10 25

Ingredients

  • 1/3 cup egg substitute
  • 1 tablespoon prepared mustard
  • 1 garlic clove, minced
  • 3/4 cup dry bread crumbs
  • 2 teaspoons dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound chicken tenderloins

Directions

  • In a shallow bowl, combine the egg substitute, mustard and garlic. In another shallow bowl, combine the bread crumbs, basil, paprika, salt and pepper. Dip chicken in egg mixture, then roll in crumbs.
  • Place on a baking sheet coated with cooking spray. Bake at 400° for 10-15 minutes or until golden brown and juices run clear. Yield: 4 servings.

Nutritional Facts 3 ounces cooked chicken equals 188 calories, 2 g fat (trace saturated fat), 67 mg cholesterol, 525 mg sodium, 14 g carbohydrate, 1 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Seasoned Chicken Strips in Light & Tasty February/March 2007, p7

Tip

Batter and Breading

I use my batter and breading on fish, but it tastes great on chicken strips and onion rings, too. —Kathy Benson, Greeley, Colorado

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Reviews for Seasoned Chicken Strips

Seasoned Chicken Strips Recipe

Seasoned Chicken Strips

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(1-9) of 9 reviews

Reviewed on Aug. 22, 2012 by lovinbug22

My whole family loves these chicken strips! I use them for salads and make a double batch and then freeze them for later. That way the kids have an all natural snack when they are hungry!

Reviewed on Jul. 10, 2012 by AudrieGpayne

Must triple recipe but boys enjoyed it. Used my seasoned bread crumbs and added some hot sauce.

Reviewed on Jul. 10, 2012 by AudrieGpayne

Must triple recipe but boys enjoyed it

Reviewed on May. 17, 2012 by sbilevich

This is agood starter recipe, but i agree, it is a little balnd.

Reviewed on Oct. 15, 2011 by corrie36

I use gluten free bread mix for the crumbs and cayenne pepper instead of the paprika. YUM!

Reviewed on May. 21, 2011 by lurky27

Delicious! Didn't have any prepared mustard so we used 1 tsp dry mustard. Tasted great!

~ Theresa

Reviewed on Jun. 21, 2010 by mehalv

These were great dipped in honey mustard. The crumb mixture wasn't super flavorful and might have done well with a bit more salt and/or seasonings, but still very tasty!

Reviewed on Apr. 29, 2010 by VickiS76

I love this recipe! but I would cut the Basil amount in half. A little too spicy for me.

Reviewed on Jan. 24, 2010 by judichdd

Excellent blend. Thank you the family was raving..

 
 
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