- 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
- 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.
Reviews for Seasoned Chicken Strips
"My husband and I thought this recipe was fantastic! The chicken strips were very flavorful and easy to prepare. I will definitely be making this again!"
"These were great and very tender."
"Whole family loved these!"
"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!"
"This is agood starter recipe, but i agree, it is a little balnd."
"I use gluten free bread mix for the crumbs and cayenne pepper instead of the paprika. YUM!"
"Delicious! Didn't have any prepared mustard so we used 1 tsp dry mustard. Tasted great!~ Theresa"
"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!"
"I love this recipe! but I would cut the Basil amount in half. A little too spicy for me."