Viral Dish! Baked Chicken Strips with Dijon and Panko Coating :: Good Recipes

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Baked Chicken Strips with Dijon and Panko Coating

"Wow, that is a new favourite! I cannot believe how easy and the way moist and desirable the bird tasted. I made it exactly as posted, and my husband and I each cherished it. It's in my ordinary meal rotation now. The chicken strips are first covered with a garlic-Dijon mustard aggregate, then pressed in a panko bread crumb combination before baking. The results is wet, delicious chook with a slightly crunchy coating. Easy and delicious."

Ingredients :

2 tablespoons extra-virgin olive oil, divided
1/four cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
1/2 teaspoon floor black pepper
1 1/2 kilos boneless hen breasts, reduce into strips

Instructions :

Prep : 10M	Cook : 4M	Ready in : 22M

Preheat oven to 475 degrees F (245 tiers C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; region on a baking sheet.
Mix mustard and garlic collectively in a bowl.
Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl the usage of a fork.
Coat each bird strip in mustard-garlic mixture; press in panko mixture till flippantly covered. Place at the organized cooling rack.
Bake inside the preheated oven until browned on the outside and juices run clear, 12 to fifteen minutes. An immediate-read thermometer inserted into the middle have to read 165 ranges F (74 ranges C).

Notes :

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