Jalapeno Cheddar Baked Chicken Strips

You can’t beat these quick and easy chicken strips, packed with flavor and flash baked to lock in all the moist, tender lean chicken. And the jalapeno nacho flavor doesn’t hurt either!

Going back to work after a vacation or a long weekend is always hard. Going on vacation is easy, but coming back? Not as easy. I love coming home and always depend on easy recipes to help me get back into the swing of things. That’s why I always go the Comfort Food Route when I’m in a pinch, and chicken strips always top the list.

As much as I love vacations, it’s nice to come home – especially when it’s to a 90 pound bouncing lab! But I love looking back and reliving my fun experiences, like the one that I had in Miami at BlogHer Food and with my friends at Kernel Season’s!

Cassie, Jasmin and I had a blast making it rain seasoning at the conference, sharing out love of these flavor shakers! We had some great blogging friends get in on it, too! BHF is like a yearly reunion for bloggers to learn, talk and share experiences together. And we lived it up, as you do when you’re in Miami. You always apparently dodge tornados!! I had no idea that we would be right in the middle of a torrential thunder and lightening storm with tornado touchdown!

Once Mother Nature relented, we made sure to maximize our time in Miami, doing what food bloggers do – eating! We made sure to stop at some of the best that Miami had to offer, including at the top rated fried chicken restaurant, Yardbird. I’m still dreaming of my Pear-a-Gansett below! Then there was our Cuban Chicken dinner from Havana 1957. Can anyone ship that to me directly?

These trips are as much about work as they are about being with friends.  We work hard in our every day lives, and even though we joke about making friends on the internet, we have all developed some very true and lasting friendships. Even if our mother’s warned us to never trust a person behind a computer screen. See Mom, they are REAL!!

And in amongst the sessions, the learning, the laughs and the food – we even made it to the beach.

If you  want to see more of my trip – catch up on my Instagram Feed! And for even more fun, catch up on some of our other shenanigans with Cassie’s Recap. Oh, did I not mention our 90’s Elevator Dance Parties? Yeah, we had those too!

Ingredients for Jalapeno Cheddar Baked Chicken Strips

• Boneless Skinless Chicken Breasts
• Eggs
• Milk
• Flour
• Salt
• Pepper
• Garlic Powder
• Kernel Seasons Jalapeno Cheddar Seasoning
• Panko
• Olive Oil
• Mexican Crema or Sour Cream
• Cilantro

Inspired Homemade Recipes To Try

Grilled Greek Chicken Skewers

One Pan Chicken Tacos with Pineapple Salsa

Korean BBQ Chicken Wings

Cowboy Candy Chicken Skewers

Jalapeno Cheddar Baked Chicken Strips

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

• Author: Megan Keno
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 12 chicken strips 1x
• Category: Main Course
• Method: Baked
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

You can’t beat these quick and easy chicken strips, packed with flavor and flash baked to lock in all the moist, tender lean chicken. And the jalapeno nacho flavor doesn’t hurt either!

---

Ingredients

Units USM Scale 1x2x3x

• 2 Large Boneless Skinless Chicken Breasts
• 2 Eggs
• 2 Tbsp Milk
• 2/3 cup Flour
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/4 tsp Garlic Powder
• 3 Tbsp Kernel Seasons Jalapeno Cheddar Seasoning, divided
• 1 cup Panko
• 1 Tbsp Olive Oil
• 1/2 cup Mexican Crema or Sour Cream
• 1/4 cup Cilantro, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 425 degrees. In a non-stick pan, heat olive oil. Add in panko crumbs and coat panko in oil. Toast until golden brown, stirring often. Remove from heat and pour into a shallow dish. Set aside.
2. In another shallow dish, whisk together flour, salt, pepper, garlic powder and 2 Tbsp Kernel Seasons Cheddar Jalapeno Seasoning.
3. In a third shallow dish, whisk together milk and eggs. Set aside.
4. Cut two chicken breasts into 12 strips. Using the back of a spoon, or a mallet, pound the strips into even thickness.
5. Dredge each piece of chicken into the flour mixture, then the egg mixture, and finally into the panko mix – coating them all evenly. Place them on a non-stick baking sheet.
6. Place into the oven and bake for 10-12 minutes until the panko is golden brown. Remove from oven.
7. While the chicken is in the oven, whisk together the Mexican crema, or sour cream, cilantro and remaining tablespoon of Kernel Season’s Cheddar Jalapeno Seasoning.
8. When chicken is done, remove from oven and dip into sauce for serving.

---

*My trip to Miami was sponsored by Kernel Season’s. All opinions are my own.