How to bake tender chicken strips?

To bake tender chicken strips, follow these steps for a juicy and flavorful result:

Ingredients:

• 1 pound chicken breast strips (or cut chicken breasts into strips)
• 1 cup buttermilk (for tenderizing)
• 1 cup breadcrumbs (Panko works well for extra crispiness)
• 1/2 cup grated Parmesan cheese (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil or melted butter (optional for added moisture)

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup. Place a wire rack on the sheet if you want extra crispiness.

2. Marinate the Chicken:

   • Place the chicken strips in a bowl and pour buttermilk over them. Let them marinate for at least 30 minutes, or overnight in the refrigerator. This step tenderizes the chicken.

3. Prepare the Coating:

   • In a shallow dish, mix breadcrumbs, Parmesan cheese (if using), garlic powder, onion powder, paprika, salt, and pepper.

4. Coat the Chicken:

   • Remove chicken from buttermilk, letting excess drip off. Coat each strip in the breadcrumb mixture, pressing gently to adhere.

5. Arrange on Baking Sheet:

   • Place the coated strips on the prepared baking sheet or rack. For extra moisture, drizzle olive oil or melted butter lightly over the strips.

6. Bake:

   • Bake for 20-25 minutes, flipping halfway through. The internal temperature should reach 165°F (74°C).

7. Cool Slightly and Serve:

   • Let the chicken rest for 5 minutes before serving. This helps retain the juices.

Tips:

• For added crispiness: Use Panko breadcrumbs and lightly spray the strips with cooking spray before baking.
• Customize the flavor: Add spices like cayenne for heat or Italian seasoning for a herby flavor.
• Dipping sauces: Pair with honey mustard, ranch, or barbecue sauce.

Enjoy your tender, baked chicken strips! 😊

Yes, you can use non-fat milk and flour as substitutes, but you may need to adjust the process slightly to ensure the chicken strips remain tender and flavorful.

Substituting Buttermilk with Non-Fat Milk:

• Add Acid: To mimic the tenderizing effect of buttermilk, mix 1 cup of non-fat milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles slightly.
• Soak the Chicken: Marinate the chicken strips in this mixture for at least 30 minutes to tenderize them.

Substituting Breadcrumbs with Flour:

• Choose the Flour Type: All-purpose flour works well, but you can also use whole wheat or gluten-free flour if preferred.
• Add Seasoning to the Flour: To compensate for the flavor and texture breadcrumbs provide, mix the flour with spices (e.g., garlic powder, onion powder, paprika, salt, pepper, and optional Parmesan cheese).
• Coating Process:
  1. Dredge the marinated chicken strips in seasoned flour.
  2. Shake off the excess flour to avoid clumping.
  3. For extra crispiness, you can double-coat by dipping the floured chicken back into the milk and then into the flour again.

Adjustments for Baking:

• Texture Difference: Flour won't give the same crunch as breadcrumbs. For added texture, consider mixing a bit of crushed cornflakes or oats with the flour.
• Oil Spray: Lightly spray or brush the coated chicken strips with olive oil to help the flour develop a golden crust in the oven.

Baking Instructions:

• Follow the same baking steps: 400°F (200°C) for 20-25 minutes, flipping halfway through.

Final Tip:

Pairing the chicken strips with a flavorful dipping sauce can enhance the overall taste, especially when using flour as a coating. 😊