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Baked Breaded Chicken Strips Recipe

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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

4.78 from 22 votes
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $8-$12
Servings: 8

Ingredients

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

Ingredients for Honey Mustard Sauce:

  • 1/3 cup dijon mustard
  • 1/3 cup honey
  • 1/3 cup real mayonnaise
  • 1/2 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 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.
  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 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.

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

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

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Natasha
    March 1, 2019

    Hi Natasha,
    made these breaded chicken strips yesterday. Soo good! And so easy too! I left them to marinate in the mayo/mustard sauce in the fridge for a couple of hours before baking. Family loved them. Will definitely make them again. Thank you for another great recipe! Reply

    • Natashas Kitchen
      March 1, 2019

      You’re welcome, Natasha (hey great name)! I’m so happy you enjoyed it Reply

  • Sergio
    June 30, 2018

    Just seeing the image made me want to eat. Thank you Reply

    • Natashas Kitchen
      June 30, 2018

      You’re welcome! 🙂 Reply

  • Angela
    June 21, 2018

    I made this today and I used chicken breast and thighs. They came out so crispy. I love many of your recipes, they are easy to follow and a snap to make. Thank you for all your recipes. This is a winner. Reply

    • Natashas Kitchen
      June 21, 2018

      That’s so great! It sounds like you have a new favorite! Thanks for sharing that with us, Angela! Reply

  • 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

  • Marissa
    January 17, 2016

    I am 13 and I cooked this. It is really simple and delicious! Reply

    • Natasha
      natashaskitchen
      January 18, 2016

      That’s awesome!! I wasn’t cooking much of anything at age 13. I’m so impressed! 🙂 And I’m happy you liked the recipe 🙂 Reply

  • Eleonora
    December 22, 2015

    Hi Natasha, can these be made the night before and baked the next day? Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      HI Eleonora, I don’t marinate these for too long because it doesn’t need any lengthy marinating and the flavors may get a little strong if left overnight. My other concern about breading them and refrigerating is that the breading might get soft and not turn out as crispy in the final product. Reply

  • Maria
    December 16, 2015

    Made it from 6lb of chicken, food for my family for several days. Thank you for helping me to avoid frying. I added some dry herbs (parsley and oregano) to the crumbs for extra flavors. The pieces wouldn’t brown after 17 min, so I added 2-3 min of broil. They stay juicy. Kids love them the same as fried ones, so everybody happy 🙂 Reply

    • Natasha
      natashaskitchen
      December 16, 2015

      I’m so happy you enjoyed the recipe! Thanks for sharing that with me! 🙂 Reply

  • LaTrice
    December 15, 2015

    Mmmmmmmmm!!!! I wonder what side dish would be perfect for the baked chicken strips…… Reply

    • Natasha
      natashaskitchen
      December 15, 2015

      Any green salad would be delicious with these chicken strips, or a good coleslaw! 🙂 Reply

    • Katelin Mayger
      April 24, 2016

      Mashed potatoes and gravy ! Reply

  • Mara
    November 5, 2015

    love this recipe!!! just wondering if it is possible to freeze it, cooked or uncooked. Thanks!!! Reply

    • Natasha
      natashaskitchen
      November 5, 2015

      I haven’t tried freezing them but I think you could do it either way; cooked or uncooked, but I would suggest freezing them in a single layer so they don’t stick together, especially if you are freezing them raw. Reply

  • anna
    August 3, 2015

    hi natasha, can you marinate these overnight? Reply

    • Natasha
      natashaskitchen
      August 3, 2015

      You can but it isn’t necessary with this recipe. You might add just a little bit less mustard if marinating overnight so it doesn’t taste overpowering. Reply

  • noorunnisa
    July 21, 2015

    Thank you so much … it was lovely and easy – a keeper! Reply

    • Natasha
      natashaskitchen
      July 21, 2015

      I’m so happy to hear that you enjoyed the recipe! Thank you for your great review! Reply

  • pauline boyd
    April 9, 2015

    Very tasty. Bad bad idea to use tin foil. They just stick to it. Better on an oiled tray. Reply

    • Natasha
      natashaskitchen
      April 9, 2015

      You can also try placing a rack inside of a rimmed cookie sheet and they become crisp all around, or try a silpat liner. Reply

  • January 25, 2015

    I had chicken strips seasoning in the fridge for a couple days (minimum seasoning in my kitchen is overnight). I was going to make the strips just using egg to help the bread crumbs adhere to the chicken then I ran into this. Can’t wait to try it! It’s in the oven right now. I used spicy mustard and seasoned my bread crumbs. Will post to twitter the final results @iamnaturallymia Reply

    • Natasha
      natashaskitchen
      January 26, 2015

      I saw your post and thank you so much for sharing how you made the strips into wraps. YUM!!! You’re making me so hungry! 🙂 Reply

  • Justin
    January 15, 2015

    These turned out perfect! Thank you so much, my wife was so impressed lol Reply

    • Natasha
      natashaskitchen
      January 15, 2015

      Justin, thanks for the great review and you very welcome :). Reply

  • Natasha
    natashaskitchen
    November 16, 2014

    I haven’t tried but I think it would work well; just bake them directly from the freezer to the oven and you might add an extra couple of minutes to the baking time since they are frozen. Reply

  • Danielle
    November 4, 2014

    Salt and pepper. Thats all?? For more flavor I’d say use some garlic powder, onion powder, minced onions, seasoning salt (in place of sea salt), and I have these seasonings especially for chicken that are amazing. And I use flour or corn bread mix mixed with flour for the breading and its amazing. I also season the breading too. Reply

    • Natasha
      natashaskitchen
      November 4, 2014

      The mustard garlic marinade/sauce is so flavorful that I felt it really didn’t need anything else 🙂 Reply

  • Liz
    November 1, 2014

    Thanks you for the nice chicken strips recipe. Reply

  • Tanya
    October 19, 2014

    Hi Natasha, I was wondering would using the regular mustard instead of dijon work? I have the regular one on hand. Reply

    • Natasha
      natashaskitchen
      October 19, 2014

      Regular mustard is much stronger in flavor, while dijon has a hint of sweetness to it. To be honest, I haven’t tested with regular mustard, but I would say that if you use it, you might use less, like half of what it calls for. Reply

  • shabz
    September 16, 2014

    looks really gud.. will definitely try..is it ok to deep fry dem instead of baking… though baking is healthy.. Reply

    • Natasha
      natashaskitchen
      September 16, 2014

      I’m not sure that frying will be a good option with these because of the marinade. Baking them seals in the juices really well and they end up crisp on the outside. Without testing them in oil, my gut instinct says baking is best for these. Reply

  • Vika
    August 28, 2014

    I’ve made your breaded chicken drumsticks many times, but I think chicken breast is the winner. The meat comes out so much juicier and bakes super fast. Oh, and the dip is a must to go with this recipe.
    Thank you mamas 😉 Reply

    • Natasha
      natashaskitchen
      August 28, 2014

      Plus there’s nothing to pick at so it’s easier to eat! 🙂 Reply

  • zhanna
    August 10, 2014

    these are delicious!! i was worried about the mustard in the marinade, cause my husband hates mustard. i made them today and my husband loved them. had to make some extra for lunch tomorrow 🙂 Reply

    • Natasha
      natashaskitchen
      August 10, 2014

      I’m so happy you both enjoyed it! Thank you so much for a great review 🙂 Reply

  • TBugera
    June 11, 2014

    Just finished devouring these chicken strips. They are SO tasty!! We have chicken about six days a week in my house…so it’s great to have a different recipe to throw into the mix 🙂

    Oh, I pan fried them with a bit of coconut oil and they were perfectly crunchy on the outside and moist inside. Keep up the good work! Reply

    • Natasha
      natashaskitchen
      June 11, 2014

      I pan-fried leftovers as well and they were nice and crisp too. I’m so happy you liked the chicken strips. That’s music to my ears 🙂 Reply

  • alina y
    June 4, 2014

    WOW YUMMY!!!!!!!just pulled these out of the oven and they are sooo good. I didnt expect them to be so jucy and so flavorful. My kids loved them now I am waiting for my husband to impress him 😀 i left some in the marinade and will make fresh ones for him :)Thank you Reply

    • Natasha
      natashaskitchen
      June 4, 2014

      I’m so glad you enjoyed them 🙂 That’s awesome! Reply

  • marina
    May 21, 2014

    BAM ! just made some and they came out great ! thanks ! Reply

    • Natasha
      natashaskitchen
      May 21, 2014

      Awesome, thank you for the great review Marina :). Reply

  • Sofia
    May 21, 2014

    Do you know how many calories this is? Reply

    • Natasha
      natashaskitchen
      May 21, 2014

      I haven’t checked on this one. A great resource for finding out fairly quickly is caloriecount.com. You can sign up with a free account and plug an entire list of ingredients in at once and get a very good idea of the calorie counts, nutrition info, etc. I hope that helps! Reply

      • Sofiya
        May 21, 2014

        Thank you so much 🙂 I’ve been looking for something like that Reply

  • Lena
    May 19, 2014

    These are so yummy!! I suggested your site to my 13 year old daughter and she made these along with your red potatoes and chocolate cupcakes with white chocolate frosting. We all enjoyed it!! Thank you! Reply

    • Natasha
      natashaskitchen
      May 19, 2014

      That’s so fun! It sounds like you’ve got a talented baker on your hands 🙂 Reply

  • Julia
    May 15, 2014

    These will be happening in our house soon 🙂 My 7 year old is crazy for anything that looks like “chicken-fingers” and these seem very juicy! I’m sure they’ll be a hit here 🙂 Reply

    • Natasha
      natashaskitchen
      May 15, 2014

      I hope you all love these “chicken fingers” 😉 Reply

  • These chicken strips look beyond amazing! I am just not quite sure why the honey mustard sauce is “optional”…it doesn’t sound optional to me 😉

    ps- why real mayo? I only have the extra light kind…is that bad? should i switch over? Reply

    • Natasha
      natashaskitchen
      May 14, 2014

      Extra light might still work. The sauce is based on what your preference is. I think kids enjoy ranch dressing more, while adults like honey mustard :). Reply

  • Luba
    May 14, 2014

    Yum! These are so good and fast! Can’t believe people buy those store bought “crap” nuggets! Question, do you oil the foil? My chicken stuck to the foil, so the bread crumbs ended up coming off 🙁 Reply

    • Natasha
      natashaskitchen
      May 14, 2014

      I tested mine baking them on an oiled rack and directly on foil and did not have any problems with chicken strips sticking. You can lightly grease the foil if you are having that issue. Also it helps to use thin edge spatula to remove the chicken strips from the baking sheet. You can also use good non-stick baking sheet and not line it with foil at all. I’m glad you like them and hope this helps :). Reply

  • Natalie
    May 14, 2014

    These were yummy! Perfect timing! I was driving home from work and thinking what kind of chicken to make for dinner and sure enough you have already thought of that for me:) Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      May 14, 2014

      Any time Natalie :). Thank you for the great feedback. Reply

  • AOksana
    May 14, 2014

    Natasha this recipe came right on time! I had some chicken hanging out in the fridge that I had to either use up today or toss in the freezer so I went to u for inspiration and the first thing I see is this recipe. It’s like meant to be! Especially sine i had all the ingritients on hand except the bread crumbs but that wasnt a problem i just made my own:) anyways recipe was delish we gobbled them up like no other:) didn’t even wait for the pan fried potatoes to finish cooking lol thanks a bunch for all your yummy recipes! We enjoy them all. Reply

    • Natasha
      natashaskitchen
      May 14, 2014

      You are quick!! Thanks so much for the great review 🙂 I’m pretty sure you are the first person to try it since I’ve posted it. Way to go!! Reply

  • Vika
    May 14, 2014

    Yay! These were posted just in time , I was going to make your chicken skewers today again and as soon as I saw these I changed my mind. I like the baking option better, saves me lots of time. Thanks for the recipe Natasha! I’m sure they are just as delicious as the skewers!! Reply

    • Natasha
      natashaskitchen
      May 14, 2014

      I haven’t tried to bake the skewered ones but I think they would bake well. They probably take the same amount of time to bake and the same temp. Now I guess I’ll have to bake those too. Thanks for the idea!! 🙂 It is much easier and cleaner to bake them. No oil splatter and no oil smell (although some days, nothing beats fried food ;)). Reply

  • Katy B
    May 14, 2014

    I love baked chicken tenders! I make a similar recipe: chicken breast dipped in Italian Dressing, then dipped in Italian Breadcrumbs. I bake at 425 and then dip them in dijon mustard mixed with honey. A little less calories than the mayo dipped ones but still yummy. I will have to try your version soon!

    P.S. Is there a way you can add a “notify of follow-up comments” option to these comments. It would be nice to know when I get replies to comments instead of checking back to the page frequently 🙂 Reply

    • Natasha
      natashaskitchen
      May 14, 2014

      I’ll see what I can do to get a notification for comment replys. 🙂 Thanks for the tip! I think I’ll have to try your chicken too. Does the breading stay on adequately with just the italian dressing? I’ve marinated chicken in Italian dressing before and it was really tasty! Reply

      • Katy
        May 16, 2014

        It stays on, some of it does come off wherever the most moisture is but for the most part it comes out breaded 🙂 Reply

  • May 14, 2014

    This recipe arrives a day late 😀 I have cooked its yesterday. Reply

    • Natasha
      natashaskitchen
      May 14, 2014

      Nice! Did you use mustard in your marinade too? Reply

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