These oven baked chicken strips are quick and easy to whip up, making them a great weeknight meal idea! They come out juicy and full of flavour and are healthier than deep frying.
I love an easy weeknight meal that is also delicious and enjoyed by everyone. These Oven Baked Chicken Strips are definitely one of those meals!
Whatever, you call these in your home- chicken strips, chicken fingers, chicken tenders- they are delicious and loved by kids and adults alike.
The best part? These are super easy to prepare and actually fun to make. I toss the breading in a ziploc bag and toss the chicken around it in. Not only is it a bit fun but it definitely helps cut down on clean up too!
The other reason I prefer homemade baked chicken strips is that they are, of course, baked! We can cut down so much oil by making these ourselves! They are definitely healthier than anything you find in the frozen section of a supermarket!
Overall, its a winner in our home and something I can feel good about serving!
Why you should make Oven Baked Chicken Strips
- They’re easy to make!
- They are baked, not fried, making them healthier than the alternative.
- The ingredients are all fresh and things you can pronounce!
- This meal pleases both kids and adults.
- They are delicious!
Ingredients in Oven Bake Chicken Strips
- Chicken breast or chicken cutlets: Chicken breasts are filleted in half and then pounded between sheets of plastic food wrap to create thin, pieces. These pieces are cut into strips. To bypass this step, you can use chicken cutlets. The cutlets can simply be cut into strips.
- Milk: Used to marinate the chicken strips.
- Lemon juice: Added to the milk as part of the marinade for the chicken.
- Flour
- Panko crumbs
- Seasoning: salt, paprika, pepper
- Oil: drizzled on the breaded chicken to help them crisp up golden-brown.
Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.
How to make Oven Baked Chicken Strips
The full instructions are in the recipe card at the end of this post, but essentially, this recipe comes down to these simple steps:
- Prep marinade: In a large bowl, mix milk and lemon juice. Set aside.
- Prep the chicken: Meanwhile, cut chicken fillets in half and place between 2 sheets of plastic wrap. Using a mallet or rolling pin, pound lightly to flatten the pieces a bit. Repeat for all the chicken. [If you are using chicken cutlets, you can skip this step.] Cut the chicken fillets into strips.
- Marinade chicken: Place chicken strips in the bowl and mix to coat. Cover bowl with plastic wrap and place in fridge. Allow to marinate for at least 20 minutes.
- Prepare the breading: Mix the flour, panko crumbs, salt, paprika and pepper in a large ziploc bag.
- Coat chicken: Place the chicken strips one at a time in the bag and shake to coat. Then arrange the breaded chicken strips on a baking pan lined with parchment paper, drizzling with olive oil on both sides.
- Bake: Bake for about 12 minutes. Then flip the chicken strips and bake for an additional 12 minutes or until chicken is cooked through.
That’s it! Pretty easy, right?
What to serve with Oven Baked Chicken Strips
These Oven Baked Chicken Strips go with a variety of side dishes, so you can switch things up often. We often like to toss them into salads or wraps. Our favourite side dishes to serve alongside these are french fries (my Air Fryer Sweet Potato Fries are a nice, healthy twist), Baked Potato Wedges, or a crisp salad like a Radish Cucumber Salad or Healthy Caesar Salad.
I hope you enjoy this recipe as much as we do!
-Cathy
You may also like:
Baked Parmesan Chicken Drumsticks
Green Bean Fries
Baked Parmesan Zucchini Fries
Sweet Potato Wedges with Spicy Honey Mustard Dip
Oven Baked Chicken Strips
Ingredients
- 1 lb chicken breast or chicken cutlets
- 1 cup milk
- 2 tablespoons lemon juice
- 3/4 cup flour
- 1 cup panko crumbs
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 2 tablespoons oil or as much as needed
Instructions
- In a large bowl, mix milk and lemon juice. Set aside.
- Meanwhile, cut chicken fillets in half and place between 2 sheets of plastic wrap. Using a mallet or rolling pin, pound lightly to flatten the pieces a bit. Repeat for all the chicken. [If you are using chicken cutlets, you can skip this step.]
- Cut the chicken fillets into strips.
- Place chicken strips in the bowl and mix to coat. Cover bowl with plastic wrap and place in fridge. Allow to marinate for at least 20 minutes.
- Preheat oven to 400F and line 2 baking sheets with parchment paper.
- Mix the flour, panko crumbs, salt, paprika and pepper in a large ziploc bag.
- Place the chicken strips one at a time in the bag and shake to coat. Then arrange the breaded chicken strips on a baking pan lined with parchment paper, drizzling with olive oil on both sides.
- Bake for about 12 minutes. Then flip the chicken strips and bake for an additional 12 minutes or until chicken is cooked through.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
