This is hands down one of my favorite “not fried” chicken recipes. It’s baked but it still has that moist and crispy deliciousness that you get from good fried chicken—without all that extra grease.
The secret to keeping the moisture locked in and getting that extra crispy exterior is –> Mayo and Cereal. But to keep this dish healthy, you can’t use just any mayo and cereal. Better quality ingredients is critical when buying processed foods, and in my opinion certified organic is the absolute best choice whenever you buy packaged goods.
You can check out my post about choosing the best mayo here.
These are the brands I’ve tried out and liked:
Another option would be to make your own mayo. It isn’t hard to do, just a few simple ingredients in the blender and voila, you’ve got homemade mayo.
Here are a few brands of cereal that are organic and have good ingredients:
I’m gonna walk you through the steps and some of the links I share with you are part of an affiliate program that if you purchase through the link I’ll get paid a tiny kickback. If you want to skip the step-by-step walk through and get straight to the super handy printable, then scroll on down toward the bottom.
I love serving these crispy baked chicken strips with this quick and easy paleo honey mustard dressing. Throw some of your favorite veggies on the side (a salad would also pair perfectly with that dressing) and you’ve got lunch or dinner served.
The Best Crispy Baked Chicken Strips
Get the oven preheating at 400 degrees and then get everything together.
I worked with chicken breasts today so I had to slice them into strips. If you’re using cutlets then you get to skip that step.
To the bowl with the cereal “breading” mixture, gently stir in the sesame seeds as I prefer to not blend them. Instead of a bowl, you could also use a large Zip Loc bag…mimicking a shake-and-bake way to coat the chicken strips.
Add the chicken to the mayo, garlic powder bowl, a couple more dashes of salt, and then stir it together really good. It’s important to make sure the chicken strips are fully coated by the mayo mixture.
Now take one cutlet (or strip) at a time and flip it around in the cereal “breading” mixture.
Spritz some cooking spray on a baking sheet, pan, or Copper Crisper. I found this Ghee cooking spray at Whole Foods and just had to try it out. Otherwise I love using an organic avocado oil cooking spray.
I really like baking with my Copper Crisper because I don’t have to flip the chicken strips half way through cooking, so it saves me a step. But don’t worry if you don’t have a copper crisper. You can easily use any baking sheet or pan and just flip the strips halfway through to ensure they’re crispy on both sides.
For the Copper Crisper, you’ll bake these for about 30-35 minutes at 400 degrees. If you’re using a baking sheet or pan, bake them for about 15-17 minutes then take them out of the oven and flip them over. Then finish baking for another 15-17 minutes. Once they have that nice golden brown color, they’re ready.
While they’re finishing off, I whip together my easy and quick honey mustard dressing that’s the perfect dipping sauce for these strips.
Plate them up and enjoy as is for a good snack. Or throw a little salad on the side for a perfect lunch or dinner.
Do you have a favorite baked “fried” chicken recipe? If you give this one a try, I’d love to hear whatcha think. 🙂
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If you purchase through some of the links in this article, I’ll be compensated a small kickback. All opinions are my own and completely honest! This compensation helps to keep the blog up and running. Thank you for all your support.
Here’s the super handy printable for you. 🙂