Bacon and Cheddar Chicken Strips

Bacon and Cheddar Chicken Strips

The Spruce / Diana Rattray

  • Total: 38 mins
  • Prep: 20 mins
  • Cook: 18 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
925 Calories
50g Fat
42g Carbs
71g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 925
% Daily Value*
Total Fat 50g 65%
Saturated Fat 19g 93%
Cholesterol 418mg 139%
Sodium 1296mg 56%
Total Carbohydrate 42g 15%
Dietary Fiber 4g 13%
Protein 71g
Calcium 498mg 38%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 similar gourmet mustard)
  • Garnish: Ranch dressing or your favorite dips, for serving

Steps to Make It

  1. Heat the oven to 400 F (200 C/Gas 6).

  2. 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.

  3. Fry the bacon or bake it until crispy. Drain well on paper towels.

  4. 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.

  5. In a small bowl, whisk the egg with the milk and Dijon mustard.

  6. Add the flour to another wide, shallow bowl or plate.

  7. Remove any excess fat from the chicken breasts and then slice them into strips.

  8. 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.

  9. Arrange the coated chicken on the prepared baking sheet. 

  10. 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).

Dip Suggestions