Baked & Breaded Chicken Strips Recipe

Baked & Breaded Chicken Strips

I’ve been eager to put together a good Baked & Breaded Chicken Strips recipe for a while now! I knew I didn’t want to spend time frying each chicken strip in a ton of oil. I wanted to bake them all at once but was worried they wouldn’t be as crispy as fried chicken strips. Surprisingly, with the method I used, they turned out incredibly crispy and absolutely delicious. 

Baked & Breaded Chicken Strips

Usually with breaded recipes such as these, you would dip them in some kind of wet, eggy mixture first and then roll them in flour and bread crumbs. Then you would fry them and get a nice crispy coating. But after doing some research, I learned that adding a bit of flour into your wet mixture actually acts as an amazing “glue” for the bread crumbs to stick to. I took this route but went a bit further by having the chicken marinate in the eggy mixture for about 2 hours before covering with breadcrumbs. This allowed the flavor of the marinade to really sink deep into the chicken.

Baked & Breaded Chicken Strips

Speaking of the marinade, it was too good, dare I say, maybe even perfect? Haha! Other than the usual egg, milk and the extra addition of some flour, I also added garlic salt, a tablespoon of Dijon mustard and some lemon juice. Those last two ingredients made all the difference in the final product. 

Baked & Breaded Chicken Strips

These breaded chicken strips are so tasty on their own, but everyone knows dips make everything better! Some common dip favorites are ranch, BBQ sauce, chili sauce, or even teriyaki. But I actually went a completely different route. Have you ever heard of Olive Garden’s Signature Italian Salad Dressing? Yeah, that’s what I chose to dip my chicken strips in. It may sound weird, but it tasted absolutely amazing. No regrets here! And I’m hoping you guys will feel the same way. Read on for the full recipe for these Baked & Breaded Chicken Strips!


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Baked & Breaded Chicken Strips Recipe

Course: Main CourseDifficulty: Easy


Prep time


Cooking time





No frying required for these Baked & Breaded Chicken Strips! And incredibly easy recipe that yields juicy chicken on the inside with a crispy layer on the outside.


  • 4 chicken breasts, cut into strips

  • 1 egg

  • ½ cup milk

  • ½ Tbs lemon juice

  • 1 Tbs Dijon mustard

  • 1 Tbs flour

  • ½ tsp garlic salt

  • 2 cups Italian style bread crumbs

  • ½ cup grated parmesan


  • In a large bowl, whisk together the egg, milk, lemon juice, Dijon mustard, flour and salt
  • Add the chicken strips to the bowl and stir until they are all coated well
  • Cover and let marinate in the fridge for about 1-2 hours
  • In a large Ziploc bag, mix the bread crumbs and parmesan
  • Remove chicken from fridge. Drain out the extra liquid marinade and add the chicken strips to the bag with the bread crumbs and parmesan
  • Shake the bag to ensure all the chicken strips are coated well
  • Preheat oven to 375 degrees. Place the chicken strips side by side on a large baking pan
  • Bake for 30 minutes (flipping halfway through the cooking time)
  • Remove from oven and serve with your choice of dipping sauce. Enjoy!


Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 14.1g 22%
    • Saturated Fat 6.5g 33%
  • Cholesterol 128mg 43%
  • Sodium 622mg 26%
  • Amount Per Serving% Daily Value *
  • Potassium 223mg 7%
  • Total Carbohydrate 14.6g 5%
    • Dietary Fiber 0.7g 3%
    • Sugars 2.6g
  • Protein 35g 70%
  • Calcium 25%
  • Iron 11%
  • Vitamin D 20%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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