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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

409 calories; 12.8 g total fat; 97 mg cholesterol; 1306 mg sodium. 42.2 g carbohydrates; 41.4 g protein; Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2018
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 baked them at 400 degrees for about 30 minutes (or until the chicken reached 165 degrees internally). Read More
(3)

Most helpful critical review

Rating: 3 stars
01/09/2018
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
10 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/20/2018
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 baked them at 400 degrees for about 30 minutes (or until the chicken reached 165 degrees internally). Read More
(3)
Rating: 5 stars
02/20/2018
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 baked them at 400 degrees for about 30 minutes (or until the chicken reached 165 degrees internally). Read More
(3)
Rating: 4 stars
07/18/2017
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 of the 1 cup of panko mixture; it could be because there wasn't enough olive oil to make it moister so keep that in mind. The oven temperature and timing was about right. Thanks for our dinner tonight! We'll enjoy it again! Read More
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Rating: 5 stars
02/23/2019
Perfect! Follow exact directions. Do not add eggs! Egg addition is only for the unskilled cook:) Don t be scared be CONFIDENT in your skill. Read More
Rating: 5 stars
05/23/2019
I Loved it!! Kids loved it. I made as directed. I did have to cook a few minutes longer but my chicken strips were fairly big. Read More
Rating: 4 stars
02/05/2019
I made it and unfortunately I listened to the early reviews about the over powering Dijon. Next time I will make it as directed without a cutback or dilution of the wet mixture. I will also add some dehydrated onions to the panko mix. A keeper for crispy chicken Read More
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Rating: 4 stars
01/30/2019
I was looking for a chicken strip recipe because I didn t have one that didn t have an Asian taste to it. This recipe was a great starting point for me. I did make a few changes because the mustard was strong and I always add more seasoning to all my recipes. For the wet mix I used the Dijon mustard & garlic but I also put about 1 1/2- 2 Tbl of honey in the mix to make it a little sweeter. For the dry mix I used the oil but I don t think it s necessary so I will omit it next time. I added garlic powder onion powder and a little parmesan cheese to the dry mix. I baked the chicken on a cookie sheet wrapped in foil for easy clean up on 425 for the same amount of time (approx 12 mins). Read More
Rating: 4 stars
02/12/2019
Added an egg to the dijon/garlic mixture as suggested by other reviewers. BIG difference. Otherwise the recipe is pretty good! Read More
Rating: 3 stars
01/09/2018
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
Rating: 3 stars
10/07/2019
Probably wont make this again. Was not impressed with any aspect of this recipe. Read More