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
Scale
- 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 and line a large rimmed baking sheet, such as a jelly roll pan or half sheet pan, with foil. Spray the foil with cooking spray.
- Trim the 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 fairly 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 a chicken strip in the flour, then dip it into the egg mixture. Shake off 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.
Find it online: https://classic-recipes.com/baked-cheddar-bacon-chicken-strips/