Baked Cheddar and Bacon Crusted Chicken Strips
The flavorful bacon and cheddar panko coating makes these baked chicken strips irresistible!
These baked cheddar and bacon crusted chicken strips deliver big flavor with very little effort, making them a great option for both weeknight dinners and casual entertaining. The coating is a blend of crispy panko, smoky bacon, and sharp cheddar — a combination that bakes into a golden, crunchy crust without the mess of frying. Each strip comes out tender inside with a savory, cheesy exterior that’s hard to resist.
This recipe is also wonderfully flexible. You can slice chicken breasts into strips or use chicken tenders for even quicker prep, and the coating works well with a range of dipping sauces, from tangy ranch to smoky barbecue. Kids love them, adults love them, and leftovers warm up beautifully in the air fryer. With simple pantry ingredients and a satisfyingly crisp finish, these chicken strips are an easy dish you’ll find yourself making again and again.
What You’ll Like About This Recipe
Crispy without frying. The bacon and panko coating crisps in the oven, giving you the texture of fried chicken strips without the oil or cleanup.
Big flavor with simple ingredients. Sharp cheddar, smoky bacon, and crunchy panko create layers of savory flavor that elevate ordinary chicken into something special.
Kid- and adult-friendly. The cheesy crust appeals to picky eaters, while the smoky bacon and Dijon notes add depth for grown-up palates.
Great for dipping. These strips pair perfectly with ranch, barbecue sauce, honey mustard, chipotle mayo, or your favorite homemade sauce.
Easy to prep ahead. The chicken can be sliced and the crumb mixture prepared in advance, making this a convenient meal for busy days.
Ingredient Notes
- Boneless chicken breast halves: Slice them into uniform strips so they cook evenly. Chicken tenders may also be used for a faster option with very little trimming.
- Cooked bacon: Crumbled bacon provides smoky, salty flavor and helps the crumb coating brown nicely. Cook until crisp for the best texture.
- Panko crumbs: These Japanese-style breadcrumbs create a lighter, crunchier crust than traditional breadcrumbs. They hold up well with the moisture of the cheese.
- Sharp cheddar cheese: Either shredded or cubed and pulsed in the processor. Sharp cheddar stands out against the smoky bacon and gives the crust a rich, savory flavor.
- Flour: Helps the egg mixture cling to the chicken and slightly dries the surface, improving adhesion of the crumb coating.
- Egg + milk + Dijon mustard: This wet mixture binds the crumb coating. The Dijon adds subtle tang and depth but doesn’t make the strips “mustardy.”
- Cooking spray: Ensures the coating crisps evenly and prevents sticking on the foil-lined pan.
- Dipping sauces: Ranch, barbecue sauce, honey mustard, or chipotle mayo all complement the smoky-cheesy coating.
How to Make the Recipe
- Prepare the pan by lining a baking sheet with foil and coating it with cooking spray. Heat the oven.
- Slice the chicken into strips and set aside.
- Pulse the bacon, cheddar, and panko together until finely crumbled and transfer to a shallow bowl.
- Place flour in one dish and whisk the egg, milk, and Dijon in another.
- Dredge each chicken strip in flour, then dip in the egg mixture, then press into the crumb mixture.
- Arrange on the prepared pan and bake until browned and crisp, turning once.
- Serve with your favorite dipping sauce.
Tips
- Cook the bacon until very crisp. Soft bacon will not grind properly and can make the coating greasy instead of crisp.
- Pulse the coating mixture only a few times. Overprocessing can turn it into a paste; light pulsing keeps the crumbs airy and crunchy.
- Slice the chicken evenly so all pieces cook at the same rate and stay juicy.
- Press the coating firmly onto the chicken to ensure it adheres well during baking.
- Spray the tops of the chicken strips lightly with cooking spray before baking to help the crust brown evenly.
- Use an instant-read thermometer — chicken strips cook quickly, and removing them at exactly 165°F keeps them juicy.
- For an extra-crispy finish, broil for the final 1 to 2 minutes but watch closely to avoid burning.
Recipe Variations
- Spicy bacon-cheddar strips. Add cayenne, chipotle powder, or crushed red pepper flakes to the crumb mixture for a spicy kick. A smoky chipotle mayo pairs perfectly with this variation.
- Ranch-seasoned chicken strips. Add 1 tablespoon of dry ranch seasoning to the crumb mixture for extra herb flavor. This gives the coating a tangy, savory boost that kids love.
- Gluten-free option. Use gluten-free panko and a gluten-free flour blend. The texture remains wonderfully crisp, and no other changes are required.
- Barbecue cheddar crust. Add a teaspoon of smoked paprika and a pinch of brown sugar to the crumbs. This creates a sweet-smoky crust that works well with barbecue dipping sauce.
- Italian-style strips. Replace cheddar with Parmesan and mozzarella, add garlic powder and Italian seasoning, and serve with warm marinara for dipping.
- Low-carb version. Swap the panko for crushed pork rinds and shredded cheese — the crust becomes extra crispy and naturally low-carb.
Serving Suggestions
- Serve with ranch dressing, barbecue sauce, honey mustard, or a smoky chipotle mayo for dipping.
- Add oven fries, mashed potatoes, or a fresh green salad to make a full dinner.
- Pair with coleslaw, mac and cheese, or roasted vegetables for a satisfying family meal.
- Choose to slice leftovers and use them in wraps, grain bowls, or salads for easy lunches.
How to Store
Refrigerate: Store cooled chicken strips in an airtight container for up to 4 days. Keep a bit of space between pieces to maintain crispness.
Freeze: Arrange unstacked strips on a baking sheet and freeze until firm, then pack in freezer bags for up to 2 months.
Reheat: Reheat in a 375°F oven or air fryer until hot and crisp. Avoid microwaving, which softens the crust.
Frequently Asked Questions
Baked Cheddar and Bacon Crusted Chicken Strips
Ingredients
- 1 1/2 pounds chicken breasts, boneless
- 6 strips bacon, cooked, crumbled
- 1 cup panko crumbs
- 4 ounces 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
