These bacon cheddar chicken strips are super easy to make and a perfect blend of some of our favorite flavors. First, the bacon and cheddar are processed with panko crumbs to make a fine breading for the chicken, and then the chicken strips are baked to crispy, delicious perfection.
What To Serve With Cheddar Bacon Chicken Strips
Serve these chicken strips as an appetizer or main dish with ranch-style dressing or dip or barbecue sauce. I like them with a simple spicy mixture of mayonnaise and Sriracha or sambal, to taste. French fries make an excellent side dish to serve with the chicken strips, or serve them with potato skins or chips, along with a salad, such as broccoli crunch salad or classic coleslaw.
A food processor or blender is the easiest way to process the crumbs—or use finely shredded cheese and finely crumbled bacon with crushed panko crumbs. The recipe calls for chicken breasts, but feel free to use chicken tenders if that’s what you have on hand.
Related
These snack-size chicken and waffles are the perfect bite for a party or game day crowd. Or you might like these fried buttermilk chicken breast cutlets.
Recipe Variation
Add a tablespoon of chopped fresh thyme or chives to the food processor along with the cheddar, bacon, and panko crumbs.
Recipe Tip
To make a quick spicy dip, combine 1/4 cup of mayonnaise with a teaspoon or more of Sriracha sauce or sambal, or to taste. Refrigerate leftover chicken strips in a shallow container within 2 hours. Chicken strips will last for 3 to 4 days in the fridge.
To reheat the chicken strips, heat the oven to 400 F and place a rack on a baking sheet. Place the chicken strips on the rack and bake them for 8 to 12 minutes or until hot—the USDA recommends the minimum safe temperature of 165 F for leftover cooked food.
Can I freeze leftover chicken strips?
Yes, cooked chicken strips may be frozen. Transfer the chicken strips to a zip-close freezer bag and freeze for up to 4 months.
Baked Cheddar and Bacon Crusted Chicken Strips
You’ll want to put these savory, crunch chicken strips on repeat! The flavorful bacon and cheddar panko coating makes them irresistible!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 6 servings 1x
- Category: Chicken, Main Dish, Appetizers
Ingredients
- 1 1/2 pounds boneless chicken breast halves
- 6 strips cooked bacon, crumbled
- 1 cup panko crumbs
- 4 ounces sharp cheddar cheese, cut into cubes or shredded
- 1/4 cup flour
- 1 large egg
- 2 tablespoons milk
- 2 teaspoons Dijon mustard
- Ranch dressing or barbecue sauce, for serving
- Cooking spray, for the pan
Instructions
- Heat the oven to 400 F (200 C) and line a large, rimmed baking sheet with foil, such as a jelly roll pan or half sheet pan. Spray the foil with cooking spray.
Prepare the Chicken and Coating
- Trim the [boneless, skinless] chicken breasts and then slice them into strips. Set aside.
- Put the crumbled bacon, panko crumbs, and cheddar cheese in a food processor and pulse 4 to 6 times or until the crumbs are fine. Transfer the crumbs to a wide, shallow bowl or a pie plate and put the flour in a plate or wide, shallow bowl.
- Put the flour in a plate or wide, shallow bowl and, in another bowl, whisk the egg with the milk and Dijon mustard.
Dredge the Chicken and Bake
- Dredge a chicken strip in the flour, then dip it into the egg mixture. Shake off the excess egg mixture and place it in the crumb mixture, pressing gently to help the crumbs adhere to the entire piece of chicken. Place the chicken strips on the prepared baking sheet. Repeat with the remaining chicken strips.
- Bake the chicken strips in the preheated oven for about 16 to 20 minutes, turning about halfway through the cooking time. Use an instant-read thermometer to check for doneness. The minimum safe temperature for chicken is 165 F. For a crispier coating, you can broil the chicken for the last 2 minutes of cooking.
