Baked Chicken Strips
kodiakcakes.com/blogs/recipes/baked-chicken-strips
Kodi-fact: There is no wrong way to enjoy Baked Chicken Strips, especially when you can feel good about serving these to your entire fam. Each tender piece is coated with flavor that’ll make you long for this dish: Kodiak® Buttermilk Power Cakes Flapjack & Waffle Mix, garlic powder, and paprika, creating a crispy, golden-brown crust that's both tasty and nourishing. Plus, each serving packs a whopping 28 grams of protein for a satisfying and filling meal that leaves you licking every finger for that last bit of flavor.
Recipe provided by Kitchen McCabe
- Calories 240
- Protein 28g
- Total Fat 9g
- Carbs 10g
Ingredients
- 1 pound chicken tenders
- 1/2 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon Pepper
- 1 egg
- 2 tablespoons olive oil
Directions
- Preheat the oven to 400° F. Line a baking sheet with parchment paper or a nonstick mat.
- Whisk together the Kodiak mix, garlic powder, paprika, salt, and pepper in a shallow bowl.
- In another small bowl, whisk together the egg and olive oil, until smooth.
- Working one piece of chicken at a time, coat a chicken tender in the flour mixture. Shake off the excess coating and dip into the egg mixture, coating thoroughly.
- Place the egg coated chicken tender back in the flour mix, turning to coat completely. Gently shake off excess and place on the prepared baking sheet. Repeat with the remaining chicken tenders.
- Let chicken tenders sit for 10 minutes (this allows the coating to absorb more moisture and brown better).
- Bake in the preheated oven for 20-25 minutes or until golden brown and the chicken has reached an internal temperature of 165°F.
- Let cool slightly and serve with your favorite dipping sauce!