My kids love food like pizza, chicken strips and macaroni and cheese just like every other kid. They’d probably rather chocolate over broccoli too. But we can’t eat like that all the time so I try to find them healthier options of the foods they love.
This week it was chicken strips. They don’t really order them often when we go out, but I know they’d be happier than clams if we stopped for chicken nuggets. My husband was out of town recently so that meant I was in charge of getting meals on the table, and I wanted to try something new: chicken strips.
The kids loved them and asked for seconds! I have to admit that the flavor was great and the chicken was super moist. I’d definitely make these again, maybe with a few tweaks. First, I could have chosen a better night. We had boy scouts this night and I underestimated how long it’d take us to cook, eat, clean up and get ready. Let’s just say it was a rather stressful evening in the Rau house.
I also need to watch the breadcrumb mix on the stove better. The first batch burned so I had to start over. This did not help with my time issue. The half-glass of wine with dinner definitely helped the stress level though.
Ready to try these for your kids? If you do, let us know what you tweaked (we all do that, right?) and if they liked them.
Baked Chicken Strips
2 1/2 cups Panko breadcrumbs
2 tbsp Flax seeds (ground to a fine powder)
Approx. 25 Almonds (ground to a fine powder)
2 tbsp Canola oil
1/2 cup Flour
1/4 tsp Salt
1/4 tsp Dried thyme
1 tbsp Garlic powder
3 Egg whites
1 tbsp Milk (we used almond milk)
1 tbsp Dijon mustard
1 1/2 lb Chicken thighs cut into strips (or tenderloins)
Preheat oven to 475 F. Place a wire rack inside a baking sheet. Spray the rack and cookie sheet with cooking spray (we use olive oil spray).
In a wide skillet, combine the breadcrumbs, flax seed powder, almond powder and canola oil. Cook over a medium heat, stirring constantly, until golden brown. Place the mix in a a wide, shallow plate (pie plates are perfect!). Set aside.
In a second shallow plate, combine well the flour, salt, thyme and garlic powder.
In a third shallow dish, whisk together egg whites, milk and dijon mustard until the egg whites start to foam up.
Dredge each piece of chicken (both sides) in 1) the flour mixture, 2) the egg mix, and 3) the toasted breadcrumb mix until coated well. Transfer coated chicken to the wire rack and repeat with remaining pieces.
Bake for 10-12 minutes, or until a meat thermometer reads 165°.