Crispy Chicken Strips & Honey Mustard Dipping Sauce

These photos aren’t pretty; I’m really not a food photographer but I promise these taste amazing. I love these with homemade sweet potato chips (I might share that recipe soon). It tastes just as good as a basket of deep fried gluttony.

chicken strips

  • 1 lb or less Chicken breasts, cut into strips
  • 2 egg whites  (or one whole egg)
  • 1 cup Panko Crumbs (or almond meal for a paleo take)
  • 1/4 cup Parmesan Cheese (grated)
  • 1 tsp Salt
  • 1  tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • 2 tsp Dried parsley (optional)

For the sauce:

  • 1/4 cup Plain greek yogurt
  • 1 Tablespoon grainy Dijon mustard
  • 1 Tablespoons Honey

rack

Preheat oven to 400 degrees. Whisk the egg whites in a bowl and mix the remaining ingredients together on a plate. Dip chicken strips into the egg whites and then roll them in the crumb mixture. Bake on a baking sheet with a cooling rack (this prevents you from having to flip them to get the other side crispy. Bake for about 15 minutes, depending on the thickness of the meat. Meanwhile, mix the Honey Mustard sauce ingredients together. Then dunk to your heart’s content. Serves 4

Nutrition Stats: For 3-4 strips and 2 tbs of sauce

Cals: 254

Protein: 33 grams

Carbs: 21 grams

Fat: 3 grams

Sugar: 5 grams

 

 

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