-
-
My review
Baked Chicken Strips with Dijon and Panko Coating
8
Baykat
"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 409Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Mix mustard and garlic together in a bowl.
- Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
- Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
- 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).
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
2/19/2018
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...
1/8/2018
The Dijon mustard was unbelievably overpowering in this dish. The panko breading was good, but all anyone could taste was salt and mustard.
7/18/2017
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...