*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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).
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!
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).