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Lunch/Dinner

Chicken Strips

Recipe provided by Kiwi and Carrot
25mins
Prep Time
15mins
Cook Time
40mins
Total Time
Serves 12
Est. Yield

Ingredients

Chicken:

  • 12 chicken tenders
  • Salt and Pepper
  • 2 eggs
  • Juice of 1 lemon
  • 1 cup Kodiak Cakes Buttermilk Power Cakes Flapjack and Waffle Mix
  • Zest of 2 lemons
  • 3 cloves garlic
  • 2 tablespoon fresh parsley
  • 1-1/2 – 2 teaspoons freshly ground pepper
  • 1 teaspoon kosher salt
  • Lemon

Yogurt Sauce:

  • 1 cup plain
  • Greek yogurt
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic
  • 2 teaspoon fresh chives
  • 1/2 teaspoon extra-virgin olive oil
  • Salt and pepper to taste

DIRECTIONS

To make chicken:

  1. Preheat oven to 400 degrees. Lightly grease a baking sheet.
  2. Salt and pepper chicken tenders and set aside.
  3. Mix eggs and lemon juice in a medium bowl and whip until combined.
  4. Put 1/2 cup Kodiak Cake mix in a second bowl.
  5. In a third bowl, mix the remaining 1/2 cup Kodiak Cake mix with panko, lemon zest, garlic, chives, salt, and pepper.
  6. Dip chicken pieces in dry Kodiak Cake mix to thoroughly cover and then dip in the eggs and finally roll in panko mixture until coated.
  7. Place chicken pieces on baking sheet. Bake at 400 degrees for 7 minutes; turn pieces over and bake another 3-5 minutes, until cooked through. Serve with Lemon Yogurt Sauce.

To make Sauce:

  1. Mince garlic and chop chives.
  2. Stir all ingredients together in small bowl and serve cold as a dipping sauce for chicken. *Flavors will improve as sauce sits in the fridge; make this up to one day ahead of serving.

Chicken Strips

Nutrition Facts

470
Calories
22.9g
Total Fats
859.1mg
Sodiums
41.6g
Carbs
3.2g
Sugars
2.8g
Fiber
25.9
Protien

Recipe Makes approx. 12 Servings
Serving Size = 2-3 Tenders

View Full Nutrition Info

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