Crispy Baked Crunch-Coated Chicken Strips

Name: Crispy Baked Crunch-Coated Chicken Strips
Prep time: 15 min
Cook time: 18 min
Total time: 35 min
Yield: Serves 4
Cuisine: American
Ingredients: 900 g boneless skinless chicken thighs, trimmed and cut into 2 cm x 8–10 cm strips; 10 g kosher salt; 2 g black pepper; 4 g garlic powder; 2 g sweet paprika (optional, for color; keep mild); 2 large eggs (about 100 g), beaten; 15 g Dijon mustard (optional, helps flavor and adhesion); 120 g crushed rice cereal (or crushed plain potato chips); 30 g nutritional yeast (optional, for a savory “cheesy” vibe without cheese); 25 g cornstarch; 45 g olive oil, divided; Nonstick spray or 10 g neutral oil for the pan

Jesse Wolf

These baked chicken strips come out crisp on the outside and juicy inside, with a savory, mild seasoning that won’t read spicy. A quick dip in seasoned egg (or mayo) helps the crunchy coating cling, while a hot sheet pan and a little oil deliver that fried-like crunch without the mess. Great for weeknight dinners, kid-friendly plates, and dipping into honey mustard or barbecue sauce.

baked
chicken
kid-friendly
weeknight

35 min total · 15 min prep · 18 min cook · 2 min rest

Serves 4

450 kcal · 35g protein · 22g carbs · 25g fat total

Rimmed sheet pan · Wire rack (optional, for extra airflow) · Instant-read thermometer (helpful)

Ingredients

Instructions

Prep

Heat the oven to 230°C. Put a rimmed sheet pan in the oven to preheat; a hot pan helps the coating crisp.

Pat the chicken strips very dry. In a bowl, toss chicken with salt, pepper, garlic powder, and paprika until evenly coated.

Coating

In a shallow bowl, beat the eggs with Dijon (if using).

In a second shallow bowl, mix crushed rice cereal (or crushed potato chips), nutritional yeast (if using), and cornstarch.

Working a few pieces at a time, dip chicken into the egg, let excess drip off, then press firmly into the crunchy coating so every side is well coated.

Bake

Carefully remove the hot sheet pan. Lightly oil it (nonstick spray or a thin film of neutral oil). Arrange strips with a little space between them.

Drizzle or brush the tops with about half the olive oil (this helps you get that deep golden crunch). Bake 8 minutes.

Flip the strips, drizzle any remaining olive oil on the second side, and bake 6–10 minutes more, until deeply golden and crisp.

Doneness + serve

Check doneness: the coating should be crisp and browned, and the thickest strip should be opaque with clear juices; aim for 74°C internal temp.

Rest 2 minutes (they stay crisp), then serve with your favorite dip.

Tip: If your coating looks pale at the end, give them 1–2 minutes under the broiler, watching closely for fast browning.

Notes

Chicken thighs stay juicier than breast and are very forgiving in the oven. If you prefer breast, cut to the same size and start checking at the low end of the time range.

For extra crunch: set the strips on a wire rack over the sheet pan (still preheat the pan). You may need 1–2 minutes more bake time.

Dips: honey mustard, barbecue sauce, or a quick ranch-style dip made with mayo + lemon + garlic powder + dill.

Storage: refrigerate up to 3 days. Re-crisp on a sheet pan at 220°C for 6–8 minutes; avoid the microwave if you want crunch.