This has become a staple in our household. We like to call them “Grown-up chicken nuggets.” Baking the chicken instead of frying, and a little special spicy ketchup brings these chicken strips to the next level!
Parmesan Baked Chicken Strips
1 lb chicken tenders, or chicken strips
1 1/4 cup panko, bread crumbs
1/3 cup grated Parmesan
1/4 teaspoon coarse salt
1 tablespoon olive oil
1/3 cup all-purpose flour
2 large eggs, lightly beaten cooking spray
1/2 cup Ketchup
1 tbsp – 1/4 cup Sambal chili paste (or any hot sauce), I recommend you taste as you go so it’s not too spicy
1 tbsp Dijon Mustard
Pinch of Salt
Combine all the ingredients for the Spicy Ketchup and set aside.
Preheat oven to 450°F. Prepare a baking sheet by adding a wire rack on top of it and lightly coat with cooking spray.
Add the panko to a shallow dish and mix in the Parmesan and coarse salt. Drizzle the oil and mix well. Set out the flour and eggs both in separate dishes.
In small batches, coat the chicken in flour, shaking off any excess, dip in egg, and lastly coat well with panko. Transfer to the rack. Bake the chicken until desired tenderness, about 12-14 minutes, turning when halfway through. Serve nuggets with the Spicy Ketchup.
Recipe Source: http://rasamalaysia.com/baked-chicken-nuggets/2