New this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Baked Chicken Strips with Dijon and Panko Coating by Baykat

Baked Chicken Strips with Dijon and Panko Coating

Rated as 4 out of 5 Stars
 made it  |  3 reviews   |   photos

Recipe by:

"Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious."
Added to shopping list. Go to shopping list.

Ingredients

22 m servings 409 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
  2. Mix mustard and garlic together in a bowl.
  3. Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
  4. Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
  5. Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
You might also like
Easy Baked Chicken Thigh

Here's an easy chicken recipe to get you through college years, busy nights and p
Baked Chicken and Zucchini

A tasty layered casserole of chicken and vegetables ready in under an hour.
Simple Baked Chicken Breasts

Try these super easy, lightly seasoned and baked chicken breasts.

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 409 calories; 12.8 g fat; 42.2 g carbohydrates; 41.4 g protein; 97 mg cholesterol; 1306 mg sodium. Full nutrition

Similar recipes

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 3
Rate and review
Most helpful
Most positive
Least positive
Newest

I added eggs to the mustard and garlic to dilute the mustard flavor. It worked wonderfully! I also didn’t use a baking rack in the oven. I laid the chicken strips flat on a baking sheet and bake...

Read more

The Dijon mustard was unbelievably overpowering in this dish. The panko breading was good, but all anyone could taste was salt and mustard.

Read more

We thought this was very good, and I'll make it again. I used regular paprika and chicken tenders but otherwise followed a halved version of the recipe. As it was I wasted maybe nearly 1/3 cup...

Read more
More Reviews