Baked Breaded Chicken Strips

From Natasha's Kitchen

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.

Notes from Jill's Kitchen: I am not actually a huge fan of baked chicken strips, but Sam requests them quite a bit and as far as recipes go, this one was actually pretty good. It was at least really moist, which is pretty big when it comes to chicken. We ate it with some of our masses of hoarded Chik-Fil-A sauce. Come the zombie apocalypse we will most like survive on Chik-Fil-A sauce, since that is about all our food storage consists of right now...