Enjoy these crispy chicken strips paired with a delightful honey mustard dipping sauce, perfect for any occasion.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Lining the baking sheet with parchment paper prevents sticking and makes cleanup easier.
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
Pounding the chicken ensures even cooking and tenderizes the meat.
Cut the chicken into strips approximately 4 inches long and 1.5 inches wide.
Uniform strips cook evenly and are easier to handle.
In a bowl, whisk together the eggs and garlic powder.
Whisking the eggs thoroughly ensures a smooth coating for the chicken.
In another bowl, combine the parmesan cheese, panko breadcrumbs, oregano, salt, pepper, and paprika.
Mix the dry ingredients well to evenly distribute the flavors.
Dip each chicken strip into the egg mixture, allowing the excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.
Pressing the coating onto the chicken helps it stick better during baking.
Arrange the coated chicken strips on the prepared baking sheet and drizzle with melted butter.
Drizzling butter over the chicken enhances the crispiness and flavor.
Bake in the preheated oven for about 15 minutes, or until the chicken is golden brown and cooked through.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
While the chicken is baking, mix the mayonnaise, Dijon mustard, and honey in a small bowl to make the dipping sauce.
Adjust the sweetness of the sauce by adding more or less honey to taste.
Serve the crispy chicken strips warm with the honey mustard dipping sauce on the side.
Garnish with fresh parsley or lemon wedges for a touch of color and flavor.
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