Baked Breaded Chicken Strips Recipe

My husband and son were buzzing over these chicken crispers. My 4-yr old loved dunking them in ranch while my hubby preferred the more adult flavors of the honey mustard sauce.

These chicken strips are much healthier and tastier than any chicken strips or chicken nuggets you’ll find in the freezer aisle. They’re baked at just the right temperature which gives them that crisp golden crust.

The breading seals in all the amazing flavors and makes these chicken tenders just right. You’ll be back for seconds ;).
Crisp Baked Breaded Chicken Strips Recipe with Honey Mustard Dip @NatashasKitchen

Ingredients for Chicken Strips:

2 lbs chicken breast (about 3 large chicken breasts) 
Sea Salt & Pepper
1/3 cup dijon mustard 
1/3 cup real mayo 
2-3 small garlic cloves, pressed
2 cups bread crumbs (I used a mixture of 1 cup seasoned Italian-style bread crumbs and 1 cup Panko bread crumbs, but you can use 100% seasoned bread crumbs)

Baked Breaded Chicken Strips Recipe with Honey Mustard Dip

Ingredients for Honey Mustard Dip (Optional):

1/3 cup dijon mustard
1/3 cup honey
1/3 cup real mayonnaise
1/2 tsp poppy seeds (for effect, optional ;)).

Baked Breaded Chicken Strips Recipe with Honey Mustard Dip-3

How to Make Baked Chicken Tenders:

Preheat Oven to 450˚F. Line a large, rimmed baking sheet with foil (to save yourself some clean-up).

1. In a large bowl, whisk together 1/3 cup dijon mustard, 1/3 cup real mayo and 3 pressed garlic cloves and set aside to let the garlic infuse into the marinade while you prep your chicken.

Baked Breaded Chicken Strips Recipe with Honey Mustard Dip-4

2. Place bread crumbs in a second bowl.

3. Rinse and pat dry your chicken with paper towels. Trim off any excess fat and cut chicken breasts into 1-inch thick strips.
Lightly season both sides of the chicken strips with salt and pepper.

4. Place chicken strips into the marinade and mix well.

Baked Breaded Chicken Strips Recipe with Honey Mustard Dip-5

5. Roll each chicken strip into your bread crumbs a couple times to get a nice coating of crumbs then transfer breaded strips to prepared baking sheet. For the best, crispy crust results, do not overcrowd chicken.

Baked Breaded Chicken Strips Recipe with Honey Mustard Dip-2

6. Bake at 450˚F for 15-17 min or until chicken is cooked through and golden brown on the outside.

How to make the Honey Mustard Dip:

1. In a medium bowl (or in a blender), mix together 1/3 cup dijon mustard, 1/3 cup honey and 1/3 cup real mayo until well blended. 2. Stir in poppy seeds (if using). Refrigerate your dip until ready to serve.

Baked Breaded Chicken Strips Recipe with Honey Mustard Dip-7

Serve chicken strips warm with ranch, honey mustard or your favorite dipping sauce.

Crisp Baked Breaded Chicken Strips Recipe with Honey Mustard Dip @NatashasKitchen

Baked Breaded Chicken Strips Recipe with Honey Mustard Dip

4.8 from 21 reviews
Prep time:
Cook time:
Total time:
These chicken strips are much healthier and tastier than anything you'll find in the freezer aisle. They're baked at just the right temperature which gives them that crisp golden crust. The breading seals in all the amazing flavors and makes these chicken tenders just right. Serve them warm with ranch, honey mustard sauce or your favorite dip.
Author:
Skill Level: Easy/Medium
Cost To Make: $8-$12
Serving: 8

Ingredients

Ingredients for Chicken Strips:

  • 2 lbs chicken breast (about 3 large chicken breasts)
  • Sea Salt & Pepper
  • ⅓ cup dijon mustard
  • ⅓ cup real mayo
  • 2-3 small garlic cloves, pressed
  • 2 cups bread crumbs (I used a mixture of 1 cup seasoned italian-style bread crumbs and 1 cup panko bread crumbs, but you can use 100% seasoned bread crumbs)

Ingredients for Honey Mustard Sauce:

  • ⅓ cup dijon mustard
  • ⅓ cup honey
  • ⅓ cup real mayonnaise
  • ½ tsp poppy seeds (for effect, optional ;)).

Instructions

How to Make Baked Chicken Tenders:

  1. Preheat Oven to 450˚F. Line a large, rimmed baking sheet with foil (to save yourself some clean-up).
  2. In a large bowl, whisk together ⅓ cup dijon mustard, ⅓ cup real mayo and 3 pressed garlic cloves and set aside to let the garlic infuse into the marinade while you prep your chicken.
  3. Place bread crumbs in a second bowl.
  4. Rinse and pat dry your chicken with paper towels. Trim off any excess fat and cut chicken breasts into 1-inch thick strips.
  5. Lightly season both sides of the chicken strips with salt and pepper.
  6. Place chicken strips into the marinade and mix well.
  7. Roll each chicken strip into your bread crumbs a couple times to get a nice coating of crumbs then transfer breaded strips to prepared baking sheet. For the best, crispy crust results, do not overcrowd chicken.
  8. Bake at 450˚F for 15-17 min or until chicken is cooked through and golden brown on the outside.

How to make the Honey Mustard Dip:

  1. In a medium bowl (or in a blender), mix together ⅓ cup dijon mustard, ⅓ cup honey and ⅓ cup real mayo until well blended. 2. Stir in poppy seeds (if using). Refrigerate your dip until ready to serve.

Final Final Picmonkey Hashtag bannerCrisp Baked Breaded Chicken Strips Recipe with Honey Mustard Dip @NatashasKitchen

What’s your favorite dipping sauce? I’m a ranch kinda girl myself ;).

Read comments/reviewsAdd comment/review

  • Tzivia
    July 30, 2017

    Wowsa Natasha darling those chicken strips are the bomb and look really mad easy peasy breezy lol to make tho am wondering if I can let the chicken tenders marinate overnight or is it best to make them on the day you’re gonna make them plan to make these babies next Tuesday for my sissy she loves them figure instead of buying why not make them thanx so much and have a really very sweet blessed week cheers Reply

    • Natasha
      natashaskitchen
      July 31, 2017

      Hi Tzivia, it isn’t necessary to marinate for a long time with this recipe because the marinade is very flavorful and the chicken tenders are thinner strips and more tender naturally so it doesn’t take much 🙂 I think it’s best to make them on the same day you add the sauce 🙂 Reply

      • August 16, 2017

        Natasha made these babies today thought I was gonna save a few for my sissy but between me and my mom we ended up polishing them off for the crumb topping used a mixture of bread and pretzel crumbs and your honey mustard dipping sauce such a huge big hit also good with a lemon oil dressing poppy seeds do add pizzaz all part of my Russian eastern European heritage am definitely making this recipe again wow blew me away Reply

        • Natasha's Kitchen
          August 17, 2017

          That’s awesome Tzivia! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your excellent review! Reply

  • January 12, 2017

    If I wanted to use boneless chicken thighs, would I keep the over at the same temperature? Reply

    • Natasha
      natashaskitchen
      January 12, 2017

      Hi Kim, yes you would keep it at the same temperature :). Reply

  • jennifer
    November 28, 2016

    Natasha! I love all your recipes ! They are so easy to follow thank you!

    I Have some turkey cutlets do you think I can use them for this recipe? Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      Hi Jennifer, yes, I do think that would work great! 🙂 Reply

  • Nina
    November 14, 2016

    Hi Natasha, my picky 3yr old loveees these chicken strips,he kept saying “more more” :)Could you please do a macaroni and cheese recipe? Ive tried before but my sauce always turned out bad 🙁
    Thanks again! Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      I’m so happy to hear that! Thank you for sharing your great review! I’m in the same boat about mac and cheese. The ones I’ve tested even though I thought they tasted great, my kids didn’t dig them so I’m still working on it! 🙂 Reply

  • Patty
    September 17, 2016

    Such a great recipe! Simple, delicious and quick. I didn’t have any honey, so I didn’t make the honey mustard sauce (but I will sometime soon!). Ranch dressing as a dip worked amazingly well. Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      September 18, 2016

      Patty, thank you for the nice review and you are welcome 😀. Reply

  • Mandy
    September 8, 2016

    Tried this, my husband hates mustard and mayo and he loved this! I love the dip, so easy to make. Second time I made it I added a little Sriracha to the marinade to add a touch of heat, turned out great.
    Thank you….this was delicious! Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Mandy, thank you for the great review and you are welcome 😀. Reply

  • Brooke
    April 29, 2016

    Love this! So good and so simple for a weekday dinner. Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      I’m so happy to hear that you liked the recipe :). Thanks for sharing your great review! Reply

  • Julie
    February 22, 2016

    The bottom of mine burnt at 450. 🙁 Otherwise they were delicious! We peeled off the bottom. I’d like to try them again maybe at 400? Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      Julie, did you have the rack in the center of the oven? Also, were you using convection or regular setting? Reply

  • Kristen
    January 19, 2016

    Just made these last night as a test run for a large group meal at our local Ronald McDonald House. They were delish! Definitely passed the test. One question though: Any idea on the nutritional details? Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      I’m so happy you liked it and what an awesome thing you’re doing! I don’t typically include calorie counts, but if you go to caloriecount.com you can plug in the ingredients and servings and figured out pretty easily that way. I hope that helps! Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Rate this recipe:  

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.