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Jalapeno Cheddar Chicken Strips

Jalapeno Cheddar Baked Chicken Strips

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  • 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

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 Scale
  • 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

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.