Are you in search of a delicious and healthier alternative to fried chicken strips? Look no further! Our Baked Buttermilk Chicken Strips recipe is here to satisfy your cravings without the guilt. These tender chicken strips are coated in a crispy panko breadcrumb crust and baked to golden perfection. Paired with a creamy dipping sauce, they make for the perfect appetizer, snack, or main dish. Let’s dive into the details and learn how to make these irresistible chicken strips!
Ingredients
Meat:
- 12 Chicken strips
Condiments:
- 1 tbsp Dijon mustard
- 1 tbsp Mayonnaise
Baking & Spices:
- 2 tbsp All-purpose flour
- 1/2 tsp Pepper
- 1 tsp Salt
Bread & Baked Goods:
- 1 cup Panko breadcrumbs
Dairy:
- 1 tbsp Butter
- 1/2 cup Buttermilk
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Prepare the Chicken: In a shallow dish, mix together the Dijon mustard and mayonnaise until well combined. Season the chicken strips with salt and pepper, then coat each strip evenly with the mustard mixture.
- Coat with Flour: In another shallow dish, place the all-purpose flour. Dredge each chicken strip in the flour, shaking off any excess.
- Prepare the Breadcrumb Mixture: In a separate shallow dish, combine the panko breadcrumbs and grated Parmesan cheese. Mix well to incorporate.
- Dip in Buttermilk: Pour the buttermilk into a bowl. Dip each flour-coated chicken strip into the buttermilk, ensuring it is evenly coated.
- Coat with Breadcrumb Mixture: Next, roll each chicken strip in the panko breadcrumb mixture, pressing gently to adhere the crumbs to the chicken.
- Arrange on Baking Sheet: Place the coated chicken strips on the prepared baking sheet, leaving a bit of space between each strip.
- Bake: Melt the butter and drizzle it evenly over the chicken strips. Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown and crispy.
- Serve: Once baked, remove the chicken strips from the oven and let them cool slightly. Serve warm with your favorite dipping sauce.
Cook Notes and Variations
- Spicy Variation: Add a pinch of cayenne pepper or chili powder to the breadcrumb mixture for a spicy kick.
- Garlic Parmesan Variation: Mix minced garlic and additional grated Parmesan cheese into the breadcrumb mixture for extra flavor.
- Herb-Crusted Variation: Add dried herbs such as thyme, rosemary, or parsley to the breadcrumb mixture for a fragrant and flavorful coating.
Frequently Asked Questions (FAQs)
Q: Can I use chicken breasts instead of chicken strips? A: Yes, you can use chicken breasts instead of chicken strips. Simply cut the chicken breasts into strips or nugget-sized pieces before coating them with the breadcrumb mixture.
Q: Can I make these chicken strips ahead of time? A: While these chicken strips are best enjoyed fresh out of the oven, you can prepare them ahead of time and store them in the refrigerator for up to 24 hours before baking. Simply cover the coated chicken strips tightly with plastic wrap or aluminum foil until ready to bake.
Q: Can I freeze these chicken strips? A: Yes, you can freeze these chicken strips for longer storage. After coating them with the breadcrumb mixture, place them on a baking sheet and freeze until solid. Once frozen, transfer the chicken strips to a resealable plastic bag or airtight container and store them in the freezer for up to 3 months. To bake, simply place the frozen chicken strips on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Keto-Friendly Version
For a keto-friendly version of these chicken strips, you can make the following substitutions:
- Breadcrumbs: Replace the panko breadcrumbs with crushed pork rinds or almond flour for a low-carb coating.
- Flour: Substitute the all-purpose flour with almond flour or coconut flour.
- Buttermilk: Use unsweetened almond milk or coconut milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk substitute.
Low-Carb Version
To make a low-carb version of these chicken strips, follow the keto-friendly substitutions mentioned above. Additionally, you can skip the flour coating altogether and simply dip the chicken strips directly into the buttermilk before coating them with the breadcrumb mixture.
In conclusion, these Baked Buttermilk Chicken Strips are a delicious and healthier alternative to traditional fried chicken strips. With their crispy breadcrumb coating, tender chicken, and flavorful seasoning, they’re sure to become a family favorite. Whether served as a snack, appetizer, or main dish, these chicken strips are perfect for any occasion. So, next time you’re craving a tasty and satisfying meal, give this recipe a try and enjoy the deliciousness of homemade chicken strips!
