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Seasoned Chicken Strips Recipe

Seasoned Chicken Strips Recipe

These strips are designed for kids, but tasty enough for company. The tender strips are moist and juicy and would also be great on a salad. —Becky Oliver, Fairplay, Colorado
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.

Reviews for Seasoned Chicken Strips

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MY REVIEW
Reviewed Jan. 14, 2016

"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!"

MY REVIEW
Reviewed Dec. 13, 2014

"These were great and very tender."

MY REVIEW
Reviewed Dec. 3, 2014

"Whole family loved these!"

MY REVIEW
Reviewed Apr. 11, 2014

"Instead of chicken tenders, I sliced chicken breasts into strips. I had some seasoned dried cubes, so I smashed them up into crumbs. My family really enjoyed them."

MY REVIEW
Reviewed Aug. 22, 2012

"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!"

MY REVIEW
Reviewed May. 17, 2012

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

MY REVIEW
Reviewed Oct. 15, 2011

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

MY REVIEW
Reviewed May. 21, 2011

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

~ Theresa"

MY REVIEW
Reviewed Jun. 21, 2010

"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!"

MY REVIEW
Reviewed Apr. 29, 2010

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

MY REVIEW
Reviewed Jan. 24, 2010

"Excellent blend. Thank you the family was raving.."

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