Oven Fried Chicken Strips
A crunchy, baked twist on a classic comfort-food favorite that’s surprisingly light and ready in under 30 minutes. These Oven Fried Chicken Strips are crispy, juicy, and healthier than deep-fried versions, perfect for dipping in honey mustard or barbecue sauce.
Ingredients
- 1½ pounds boneless, skinless chicken breasts (or thighs), cut into 1″ strips
- ½ cup plain Greek yogurt (whole-milk yogurt for extra creaminess)
- 1 large egg (or 2 egg whites for a lighter coating)
- ½ cup all-purpose flour (or whole wheat flour for added fiber)
- 1 cup panko breadcrumbs (regular breadcrumbs will work too)
- 1 tsp smoked paprika (or sweet paprika)
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (Kosher salt if you prefer)
- ½ tsp freshly ground black pepper
- ¼ tsp cayenne pepper (optional, for a little kick)
- Cooking spray or olive-oil spray (avocado-oil spray is another great option)
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top for air circulation.
- Pat chicken strips dry with paper towels.
- In a shallow bowl, whisk together Greek yogurt and egg until smooth.
- In separate bowls, combine flour and spices, and panko breadcrumbs.
- Dredge strips in flour, yogurt mixture, and panko breadcrumbs, ensuring even coating.
- Arrange coated strips on the rack, spray with cooking oil, and bake until golden and crispy.
- Let the strips rest before serving for best texture and flavor.
Notes
For extra crunch, broil the strips at the end. Make-ahead by prepping and breading the strips before refrigerating. Store leftovers in an airtight container for up to 4 days in the fridge.
Nutrition
Calories: 300kcal
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