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Baked (or Fried) Cheesy Chicken Strips

See the lower-carb options too!
Author: Kelly the Kitchen Kop

Ingredients

  • 1/4 cup butter melted (pastured butter is best)
  • 3/4 cup flour preferably sprouted flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 egg
  • 1 Tablespoon milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded parmesan cheese
  • 1 1/4 cups Italian seasoned bread crumbs bread crumbs with some dried oreganoand/or parsley tossed in
  • 6 thin boneless pieces of chicken cut into smaller pieces if you'd like to make them kid-friendly and more “nugget” shaped. (Try to use chicken that is locally raised, free-range, no hormones, etc., or if you don't have a good local source, find safe poultry here) ***Note that you could also use this recipe for fish!
  • Another 1/4 cup butter melted

Low-carb option:

  • Skip the flour and bread crumbs. Instead add crushed pork rinds and almond flour!

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9×13 baking dish with 1/4 cup melted butter. In one bowl, mix the flour, salt, pepper & garlic powder. In another bowl beat together the egg and milk. In a third bowl, mix the cheese & bread crumbs. Dip each chicken piece first in flour, then egg mixture, then cheese mixture and place in the pan. (Once you get everything in the bowls, it goes fast.) Drizzle the other 1/4 cup butter evenly over chicken. Bake 35 minutes in preheated oven, or until coating is golden brown and chicken juices run clear.

Optional “fried chicken strips” method:

  • If you'd rather fry the chicken, use butter or ghee and fry on each side 'til golden brown and crispy.  Just make sure it's done by cutting into the middle of a thick piece.  If there's no pink, you're good to go.  (Cut chicken into strips for “chicken strips” – kids love this.)  I use my Favorite Electric Skillet – I love that pan!