Oven-Fried Chicken Strips with Creamy Honey Mustard Sauce
Oven-Fried Chicken Strips with Creamy Honey Mustard Sauce
Ingredients
For the Chicken Strips
- 1 1/2 pounds chicken breast, cut into 1-inch strips
For the Wet Dredge
- 2 eggs
- 1/4 cup milk
For the Flour Mixture (Dry Dredge 1)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the Panko Mixture (Dry Dredge 2)
- 2 cups panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
For Baking
- cooking oil spray, as needed
For the Creamy Honey Mustard Sauce
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- fresh parsley, for garnish, optional
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top. This setup will allow air to circulate around the chicken for even crisping.
⏱️ 5 min•🌡️ 400
- 2
Prepare the chicken: Pat the chicken strips dry with paper towels. This helps the breading adhere better.
⏱️ 5 min
- 3
Set up the dredging stations: In a shallow bowl, whisk together the eggs and milk for the wet dredge. In a second shallow bowl, combine the all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, onion powder, and 1 teaspoon smoked paprika; mix well. In a third shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, and chopped fresh parsley; mix well.
⏱️ 5 min
- 4
Dredge the chicken: Take each chicken strip and coat it thoroughly, first in the flour mixture (shaking off any excess), then dip it into the egg mixture, and finally press it firmly into the panko mixture, ensuring the breadcrumbs adhere well to all sides. Place the coated strips on the prepared wire rack on the baking sheet.
⏱️ 10 min
- 5
Bake the chicken: Generously spray the coated chicken strips with cooking oil spray. Bake in the preheated oven for 18-20 minutes, flipping the strips halfway through (around 9-10 minutes) to ensure even crispness and cooking. The chicken should be golden brown and cooked through (internal temperature of 165°F).
⏱️ 20 min•🌡️ 400
- 6
Prepare the sauce: While the chicken is baking, combine the mayonnaise, Dijon mustard, honey, apple cider vinegar, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Whisk until the sauce is smooth and well combined.
⏱️ 5 min
- 7
Serve: Once the chicken strips are golden brown and cooked through, remove them from the oven. Let them rest for a minute or two. Serve hot with the creamy honey mustard sauce, garnished with fresh parsley if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Oven-Fried Chicken Strips with Creamy Honey Mustard Sauce
Ingredients
For the Chicken Strips
- 1 1/2 pounds chicken breast, cut into 1-inch strips
For the Wet Dredge
- 2 eggs
- 1/4 cup milk
For the Flour Mixture (Dry Dredge 1)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the Panko Mixture (Dry Dredge 2)
- 2 cups panko breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, chopped
For Baking
- cooking oil spray, as needed
For the Creamy Honey Mustard Sauce
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- fresh parsley, for garnish, optional
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top. This setup will allow air to circulate around the chicken for even crisping.
⏱️ 5 min•🌡️ 400 - 2
Prepare the chicken: Pat the chicken strips dry with paper towels. This helps the breading adhere better.
⏱️ 5 min - 3
Set up the dredging stations: In a shallow bowl, whisk together the eggs and milk for the wet dredge. In a second shallow bowl, combine the all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, onion powder, and 1 teaspoon smoked paprika; mix well. In a third shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, and chopped fresh parsley; mix well.
⏱️ 5 min - 4
Dredge the chicken: Take each chicken strip and coat it thoroughly, first in the flour mixture (shaking off any excess), then dip it into the egg mixture, and finally press it firmly into the panko mixture, ensuring the breadcrumbs adhere well to all sides. Place the coated strips on the prepared wire rack on the baking sheet.
⏱️ 10 min - 5
Bake the chicken: Generously spray the coated chicken strips with cooking oil spray. Bake in the preheated oven for 18-20 minutes, flipping the strips halfway through (around 9-10 minutes) to ensure even crispness and cooking. The chicken should be golden brown and cooked through (internal temperature of 165°F).
⏱️ 20 min•🌡️ 400 - 6
Prepare the sauce: While the chicken is baking, combine the mayonnaise, Dijon mustard, honey, apple cider vinegar, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. Whisk until the sauce is smooth and well combined.
⏱️ 5 min - 7
Serve: Once the chicken strips are golden brown and cooked through, remove them from the oven. Let them rest for a minute or two. Serve hot with the creamy honey mustard sauce, garnished with fresh parsley if desired.
⏱️ 1 min