Allergy-Friendly Chicken Strips
These chicken strips are easy to make and easy to customize to your family's dietary needs. They are quick to make if you want to eat immediately and easy to store if you don't.
Equipment
- Tongs
- 3 Medium Bowls
- Cookie sheet
- 9x13 casserole dish optional, though if you are eating right away, you will need this.
- Freezer storage bags optional, though if you plan to freeze these to use later, you will need these.
- Parchment paper or Silicone Baking Mat
Ingredients
- 6 Chicken Breasts (I get the 3 pack of organic chicken breasts from Costco and there are 2-3 in each pack.)
- 1 c. Flour
- 2 Eggs, beaten
- 2 c. Panko Breadcrumbs (I use gluten-free panko)
- ½ tsp. Each optional seasoning of your choice Ex. Italian Seasoning, Parmesan Cheese, Garlic, etc.
- ¼ tsp. Salt, or to taste
- ¼ tsp. Black pepper, or to taste
- Olive Oil Spray optional
Instructions
- If eating immediately, preheat oven to 375℉.
- Cut the chicken into strips.
- Add flour to a medium bowl and completely cover the chicken strips in flour.
- Dip each chicken breast in the egg mixture.
- In a third bowl, mix the panko bread crumbs, salt, pepper, and any additional seasonings of your choice.
- Cover the strips completely in the panko mixture.You may have to use your hand to press down and make sure the panko sticks to the chicken.
IF EATING IMMDIATELY:
- Optional: Lightly spray with olive oil for a nice golden brown look.
- Place chicken strips in a casserole dish bake for 20 minutes.Internal temp of the chicken should reach 165°.
IF MAKING AHEAD TO FREEZE:
- Place chicken strips in a single layer on a lined cookie sheet.
- Flash freeze raw chicken strips for a few hours, or overnight.
- Once chicken strips are frozen, move them to freezer safe bags for storage.
Notes
Again, this is how I make them, but you are welcome to use whatever substitutes work best for you and your family.
I use tongs to dredge the chicken. I will hold the tongs in one hand and use the other hand to pat the panko down. This way, I’m not constantly having to wash my hands from touching raw chicken.
I like to spray my chicken strips lightly right before baking with a little olive oil to get that nice, golden look.
The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.
Nutrition
Serving: 4stripsCalories: 404kcalCarbohydrates: 46gProtein: 42gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 108mgSodium: 366mgPotassium: 631mgFiber: 2gSugar: 1g