|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||65%|
|Saturated Fat 19g||93%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These bacon and cheddar coated chicken strips are incredibly easy, and the taste is out of this world! The chicken can be served as an appetizer or as a main dish.
For a meal, serve the chicken with French fries, waffle fries, or sweet potato fries. Steamed broccoli or fresh sliced tomatoes would go well with the chicken or serve them with a green salad or broccoli salad.
The recipe is easily doubled or tripled for a crowd, and it is perfect for a game day gathering. Also, you might want to make the strips a little smaller if you're serving them as an appetizer. Take a look at the dip suggestions below the recipe for some ideas and some quick recipes.
- 6 strips bacon
- 1 1/4 cups panko bread crumbs
- 3/4 cup cheddar cheese (sharp, shredded)
- 1 1/2 pounds chicken breast halves (boneless)
- 1/4 cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 2 teaspoons Dijon mustard (or a similar gourmet mustard)
- Ranch dressing or your favorite dips, for serving
Heat the oven to 400 F (200 C/Gas 6).
Line a large rimmed baking sheet, such as a jelly roll pan or half sheet pan, with foil. Spray the foil with nonstick cooking spray.
Fry the bacon or bake it until crispy. Drain well on paper towels.
Put the bacon, panko crumbs, and cheddar cheese in a food processor and pulse a few times, or until the mixture is fine. Transfer the crumbs to a wide, shallow bowl or a pie plate.
In a small bowl, whisk the egg with the milk and Dijon mustard.
Add the flour to another wide, shallow bowl or plate.
Remove any excess fat from the chicken breasts and then slice them into strips.
Dredge a chicken strip in the flour and then dip it into the egg mixture; roll it in the crumb mixture, pressing to help the crumbs adhere to the chicken. Repeat with the remaining chicken strips.
Arrange the coated chicken on the prepared baking sheet.
Bake the chicken strips for about 15 to 20 minutes, turning about halfway through the cooking time. Check for doneness with a food thermometer, if desired. Chicken must be cooked to the minimum safe temperature of 165 F (73.9 C).
Prepared Ranch dressing is great with these chicken strips, or use this recipe for homemade Ranch dressing.
Blue cheese dressing is another good option for a dip, or make this homemade version.
For a spicy mayonnaise dip, combine 1/2 cup of mayonnaise with a tablespoon or two of Sriracha sauce, or to taste. Add a teaspoon of sambal chili paste for extra heat, if desired.