recipe with breaded chicken strips

The Best recipe with breaded chicken strips

This breaded chicken strip recipe is one of my go-to favorites because it’s so simple yet always gets rave reviews from everyone—especially my kids. I love that it’s quick to make but feels special enough for a weekend dinner or even just a quick weeknight meal. The crispy coating gives that satisfying crunch, and the chicken stays juicy inside, which is always a win in my book. Plus, it’s flexible—you can serve it with anything from a simple side salad to mashed potatoes or a fresh green salad, making it easy to adapt to what’s on hand. My family loves it because it’s kid-friendly but still tastes like something Mom would make, not some sad fast-food substitute. It’s that kind of dish that feels indulgent without being heavy, and honestly, I don’t know why I ever stopped making it.

I also appreciate how this recipe can be a little healthier than takeout or frozen meals if you tweak a few things. Skip the extra salt in the breading if you’re watching sodium, or add some whole-grain flour to the mix for extra fiber. The chicken strips themselves are a great protein source, and they pair well with veggies like roasted Brussels sprouts or a simple lemon-dill yogurt dip. It’s not just a meal—it’s a way to get more nutrients without feeling like you’re sacrificing flavor. Plus, it’s always a hit at family gatherings, whether it’s a game night with the whole crew or a simple weeknight family dinner. The kids always ask for seconds, and honestly, so do I. It’s that kind of dish that makes me feel good about cooking, knowing I’m serving something that’s both tasty and balanced.

Crispy Breaded Chicken Strips with Garlic Tomato Sauce

4.7 from 1549 votes

Juicy breaded chicken strips baked to perfection, served with a tangy garlic tomato sauce for a quick and flavorful meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Chicken Strips

• 1 lb boneless, skinless chicken breast strips
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 large eggs
• 1 cup panko breadcrumbs

For the Garlic Tomato Sauce

• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp dried oregano
• ¼ tsp red pepper flakes (optional)
• Salt and pepper to taste

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2 In a shallow bowl, whisk together flour, garlic powder, paprika, salt, and black pepper.
3. 3 In another bowl, beat the eggs lightly. Set aside.
4. 4 In a third bowl, combine panko breadcrumbs.
5. 5 Cut chicken strips into bite-sized pieces. Dip each piece into the egg, then coat thoroughly with flour mixture, pressing lightly to adhere. Place on the prepared baking sheet.
6. 6 Bake for 15 minutes, then flip strips and bake for another 10-12 minutes until golden and cooked through (internal temperature should reach 165°F/74°C).
7. 7 While chicken bakes, heat olive oil in a pan over medium heat. Add minced garlic and oregano, sautéing for 1 minute. Stir in tomato sauce, red pepper flakes, salt, and pepper. Simmer for 3-4 minutes.
8. 8 Serve the crispy chicken strips hot with the garlic tomato sauce.

🔧Equipment

• Mixing bowls
• Baking sheet
• Oven
• Measuring cups
• Knife and cutting board
• Spatula
• Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 75mg🧂Sodium: 750mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 35g

📝Notes

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This breaded chicken strip recipe is always a solid choice for any gathering because it’s simple enough to make ahead and holds up well during meal prep. Whether you’re feeding a crowd at a holiday feast or just need a quick protein fix for a busy weeknight, these strips are forgiving, flavorful, and perfect for serving alongside sides. Plus, they’re easy for kids to eat and always a hit with families who love hearty, satisfying food.

❓ Frequently Asked Questions About Crispy Breaded Chicken Strips with Garlic Tomato Sauce

What is the best way to ensure the breaded chicken strips stay crispy after baking?

To keep your breaded chicken strips crispy, pat the strips dry thoroughly with paper towels before breading. Use a light yet even layer of flour or a mix of flour and cornstarch for the first coating, then add the breading (like panko, crushed crackers, or a breadcrumb mixture). Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, and avoid overcrowding the pan. For extra crispiness, broil for 1–2 minutes at the end, but watch closely to prevent burning.

Can I use frozen breaded chicken strips in this recipe, and how do they differ from fresh?

Yes, you can use frozen breaded chicken strips, but they may require slight adjustments. Thaw them completely in the fridge overnight or use the microwave (with a damp paper towel to prevent drying). Fresh strips tend to be more flavorful and crispier, while frozen ones can be slightly softer and may need slightly longer baking time (add 2–3 minutes). If using frozen, check the package for specific thawing/baking instructions.

What are some great toppings or sides to serve with breaded chicken strips?

Breaded chicken strips pair well with classic sides like garlic mashed potatoes, creamy coleslaw, roasted sweet potatoes, or homemade fries. For dipping, try ranch, honey mustard, BBQ sauce, or spicy mayo. A simple green salad with lemon vinaigrette or corn on the cob also balances the meal. You can also serve them in a chicken tenders platter with dipping sauces and a side of apple slices for a lighter option.

How do I prevent the breading from falling off while frying or baking?

To keep breading intact, use a double breading technique: First, coat the chicken strips in flour or cornstarch, then dip in beaten egg, and finally press into a thick layer of breadcrumbs, crushed crackers, or panko. For frying, ensure the oil is hot enough (350°F/175°C) but not smoking, and cook in batches to avoid overcrowding. For baking, use a wire rack over a baking sheet to allow air circulation, which prevents sogginess. If using a mix, add extra cornstarch to the flour for better adhesion.

Can I make breaded chicken strips ahead of time and reheat them?

Yes, you can prepare breaded chicken strips in advance, but reheating requires care to maintain crispiness. Store them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, bake at 375°F (190°C) for 10–12 minutes (covered with foil for the first 5 minutes to retain moisture, then uncovered for crisping). For frying, reheat in hot oil for 2–3 minutes, or air-fry at 375°F (190°C) for 5–6 minutes. Avoid microwaving, as it can make them soggy.