• Lisa Jarvis

Baked Panko Chicken Strips



Want a healthier alternative to fried chicken strips or nuggets? Here it is! This recipe is fairly simple and the chicken is tender and delicious! Not only will the kids love it, the grown-ups will too! In fact, the kids might enjoy helping prepare this dinner.

Here's what you need:

4 boneless, skinless chicken breasts

1 cup low-fat buttermilk

1 egg beaten

1 1/2 cups panko bread crumbs ( I used 100% whole wheat panko bread crumbs)

1/4 t salt

2 T water

Trim the chicken breasts and cut into strips,or one-inch chunks for nuggets. Place in a large zip-loc bag and pour the buttermilk in with it, Let it marinate in the refrigerator for about an hour. In the meantime, take the panko crumbs and place them in a large skillet and cook over medium heat 3 minutes or until toasted, stirring frequently. Preheat oven to 400. Spray a baking sheet with cooking spray . Remove the chicken from the buttermilk and discard the buttermilk. Sprinkle the chicken with the salt, evenly. Place the toasted (cooled down) panko crumbs in another large zip-loc bag. Combine the egg and water in a shallow bowl and mix. Dip half of the chicken in the egg mixture and then into the zip-loc bag with the panko. Seal it and shake well to coat. Remove chicken from the bag and arrange them on the baking sheet. Repeat this procedure with the other half of the chicken. Bake the chicken at 400 for 12 minutes or until done. Serve with your choice of dips. Below you will find a lighter recipe for homemade honey mustard that is quick and easy.

For the honey mustard, mix together:

1/4 cup mayonnaise made with olive oil

1/4 cup plain greek yogurt

1 T honey

1 T yellow mustard

1 t dijon mustard

#Chicken

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