It can be challenging to find breaded chicken that is dairy and soy free, and most of the time chicken tenders are from a box and deep fried in oil. These baked chicken strips are a great tasting and healthier alternative. Corn flakes can easily be found dairy, soy, and even gluten free, and they add a nice crunchiness to the chicken strips.
The dipping sauce was a really exciting discovery for me and my husband. We had a container of some fast food dipping sauce that contained soy. I read the ingredients and realized that it was mostly made of three simple items. We tried it out and adjusted the proportions until it tasted right to us. It is the perfect dipping sauce for chicken strips and would also probably be good on sandwiches and other foods as well.
Baked Chicken Strips
4 boneless skinless chicken breasts
5 cups corn flakes*
1 tsp salt
½ tsp pepper
- Trim chicken of visible fat, and cut into strips.
- Crush corn flakes to desired size. I usually do this with a plastic bag and rolling pin, but lately I am thinking the food processor would be a better option.
- Spread the crushed corn flakes onto a plate and mix in the salt and pepper.
- Put the eggs in a small bowl and lightly beat them.
- Dip each chicken strip in egg and then roll in the crushed corn flakes to coat completely.
- Lay chicken strips in a single layer on an ungreased baking sheet. Bake at 450º for 12 – 14 minutes or until cooked through and lightly browned.
*As long as you make sure your corn flakes are safe, this recipe is also gluten free.
1/4 cup canola mayonnaise
2 Tbsp barbecue sauce (make sure it is dairy and soy free)
1 Tbsp prepared mustard
- Mix all ingredients until well combined.
The chicken strips should yield enough for 4 to 6 servings. We love the dipping sauce, so we double the recipe for that many chicken strips.