The Best Crispy Baked Chicken Strips
Servings Prep Time
4-6 15-20minutes
Cook Time
30-35minutes
Servings Prep Time
4-6 15-20minutes
Cook Time
30-35minutes
Ingredients
Instructions
  1. Get the oven preheating at 400 degrees and then get everything together.
  2. If working with chicken breasts, slice them into strips. If using cutlets then skip that step.
  3. To a blender add in the cereal, flaxseeds, dash of salt and cayenne pepper (dynamic seasoning) and blend it up until it’s mostly ground. Doesn’t have to be perfect.
  4. Get out two bowls…one to pour your blender contents in and the other to add the mayo and garlic powder.
  5. 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.
  6. 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.
  7. Spritz some cooking spray on a baking sheet, pan, or Copper Crisper. I found this Ghee cooking oil at Whole Foods and just had to try it out. Otherwise I love using an organic avocado oil cooking spray.
  8. 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.
  9. 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.