Categorized:

  • Healthy
  • Main Dish
  • Poultry

Tagged:

  • chicken
  • cornflakes
  • dijon mustard
  • eggs
  • flour
  • greek yogurt
  • honey
  • lemon juice
  • mayonnaise
  • mustard
  • olive oil
  • panko bread crumbs
  • parsley
Crispy Baked Chicken Strips {with Creamy Honey Mustard Dipping Sauce} - 1

Crispy Baked Chicken Strips {with Creamy Honey Mustard Dipping Sauce}

Ingredients

Chicken

  • 1 1/2 lbs boneless skinless chicken breasts, sliced on a bias into even strips
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp garlic powder*
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 large eggs
  • 5 1/2 cups cornflakes, finely crushed (or 2 cups plain Panko breadcrumbs)**
  • 1 Tbsp dried parsley
  • Light olive oil cooking spray

Honey Mustard Sauce

  • 1/2 cup plain Greek yogurt***
  • 2 1/2 Tbsp honey
  • 3 Tbsp light mayonnaise
  • 1 1/2 Tbsp dijon mustard
  • 1 1/2 Tbsp prepared yellow mustard
  • 1 1/2 tsp lemon juice
  • Salt to taste

Instructions

  • For the chicken: Preheat oven to 400 degrees. Spray a large oven safe cooling rack with olive oil spray and set on a large rimmed baking sheet, set aside.
  • In a shallow dish whisk together flour, garlic powder, salt and pepper.
  • In a separate shallow dish whisk together eggs until well blended.
  • To a third separate dish add crushed cornflakes or panko, stir in parsley.
  • Working with one chicken strip at a time, dredge both sides well in flour. Transfer to eggs coat both sides.
  • Transfer to cornflake mixture and press into cornflakes, flip and coat opposite side while pressing well to get them to stick well.
  • Transfer to wire cooling rack on baking sheet, repeat process with remaining chicken (leave space between each piece so it cooks even).
  • Spray each piece lightly with olive oil cooking spray. Bake in preheated until center registers 165 on thickest piece, about 15 - 20 minutes.
  • Cool several minutes (coating will crisp it up even more as it rests a few minutes), season with more salt if needed, serve warm with Creamy Honey Mustard Dipping Sauce.
  • For the dipping sauce: Stir together all ingredients in a small mixing bowl while seasoning lightly with salt to taste. Cover and store refrigerator until ready to serve.

Notes

  1. I know this seems like a lot of garlic powder but in the end you really only use about half of the flour/garlic mixture so only about 1/2 of this is what will be in the end result, same with the salt. It just works better to be working with a little excess of the flour mixture so it’s coating everything evenly and well.
  2. I liked both versions but preferred the cornflake one more. If using cornflakes crush into tiny pieces in a gallon size resealable bag using a rolling pin or your hands.
  3. I tested with other brands and the dressing wasn’t as creamy or as thick. Fage brand works best here.
  4. Nutrition info is for chicken strips only.
  5. Recipe source: Cooking Classy

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