EFK Kitchen Ready
Erickson Spicy Crispy Baked Chicken Strips
Our family-tested oven-baked chicken strips use a seasoned panko and breadcrumb coating with Nashville spice or cayenne for heat.
From the EFK recipe collection
- Cook
- 20 min
- Yield
- 4–6 servings
Let’s get cooking
Ingredients
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Directions
- 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set a baking rack over the sheet.
- 2. In a bowl, whisk together the eggs and milk.
- 3. In a large bowl, combine the panko, regular breadcrumbs, Nashville spice or cayenne, kosher salt, and black pepper.
- 4. Dip each chicken strip into the egg-and-milk mixture, then coat thoroughly in the seasoned breadcrumb mixture.
- 5. Arrange the coated chicken strips on the rack over the parchment-lined baking sheet.
- 6. Bake at 400°F for 15–20 minutes, until the coating is crisp and the chicken is cooked through.
- 7. Confirm doneness visually and with a thermometer when needed; chicken should reach 165°F internally before serving.
Equipment
Baking sheet; parchment paper; baking rack; mixing bowls
Food safety & storage
Cook chicken to 165°F internally before serving.
View this recipe on the original EFK website ↗