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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


  • 1/3 cup egg substitute or 1 large egg
  • 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


  • 1. Preheat oven to 400°. In a shallow bowl, whisk together egg substitute, mustard and garlic. In another shallow bowl, toss bread crumbs with seasonings. Dip chicken in egg mixture, then coat with crumb mixture.
  • 2. Place on a baking sheet coated with cooking spray. Bake until golden brown and chicken is no longer pink, 10-15 minutes. Yield: 4 servings.

Nutritional Facts

3 ounces cooked chicken: 194 calories, 2g fat (0 saturated fat), 56mg cholesterol, 518mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Reviews for Seasoned Chicken Strips

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sgronholz User ID: 1473861 241761
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!"

hamhock32 User ID: 7001222 214830
Reviewed Dec. 13, 2014

"These were great and very tender."

s_pants User ID: 174050 213928
Reviewed Dec. 3, 2014

"Whole family loved these!"

Mvivit User ID: 194008 74571
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."

lovinbug22 User ID: 4488131 100274
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!"

sbilevich User ID: 4518056 161666
Reviewed May. 17, 2012

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

corrie36 User ID: 4017245 93701
Reviewed Oct. 15, 2011

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

lurky27 User ID: 1251896 100273
Reviewed May. 21, 2011

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

~ Theresa"

mehalv User ID: 4612167 146672
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!"

VickiS76 User ID: 4564498 146155
Reviewed Apr. 29, 2010

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

judichdd User ID: 2347704 161696
Reviewed Jan. 24, 2010

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

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