{Recipe} Easy-Peasy Chicken Strips

Easy-Peasy Chicken Strips

Last weekend, my mom and nephew came for a visit from Indiana. We had a chance to do a lot of fun stuff, but the whole weekend, the boys were asking for chicken nuggets.

Now, if you know me at all, you know that store-bought chicken nuggets don’t fly in this house for many (MANY) reasons. Gluten, factory farming, the concept of squeezing meat leftovers together into the ambiguous shape of a “nugget”–the list could go on.

So I decided to try my hand at a homemade chicken nugget. I needed it to be kid-friendly (and ketchup-friendly for little fingers) and also able to be elevated for adults. Because as much as I enjoy dipping food in ketchup, I’d rather have a nice dinner with my mom.

Here’s what I came up with–hope you enjoy it as much as we all did!

{Recipe} Easy-Peasy Chicken Strips
Prep time
Cook time
Total time
Recipe type: entree
Cuisine: American
Serves: 4 servings
  • 1.5 lb. {free-range} chicken strips (or boneless/skinless breasts, cut into strips)
  • 3 eggs, beaten
  • 1 c. gluten-free breadcrumbs
  • 1 tsp. sea salt
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1 tsp. dried thyme
  • Olive oil (optional)
  1. Preheat oven to 375*F.
  2. Line a baking sheet with parchment.
  3. Combine breadcrumbs, salt, onion powder, garlic powder, and thyme in a bowl.
  4. Get your assembly line together: put chicken strips on a plate, next to the bowl of beaten eggs, next to the breadcrumb mixture. Put the baking sheet at the end of the row.
  5. To make each chicken strip, dip a piece of chicken in the beaten eggs, then the breadcrumbs, and make sure the top and bottom are both coated in crumbs. Then transfer to the baking sheet.
  6. Once the chicken has all been breaded, spray lightly with olive oil before putting the pan in the oven.
  7. Bake for 15-18 minutes, until cooked through and 160*F.
  8. Serve with ketchup, honey-mustard, or a balsamic glaze of your choice.


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