My daughter loves Homemade Chicken Strips, there is a reason that there are bags of chicken nuggets shaped like zoo animals in the freezer section of the grocery store. It’s not just that kids love them, it’s because they make it easy for an overwhelmed parent to toss something on the table for the kiddos. We have all done it, and felt guilty about feeding our kids that crap, I mean come on have you ever seen any grey meat on a chicken?
Here is a BIG recipe, the idea is you can make it for lunch or dinner and take the left overs and freeze them. Then you have chicken strips ready and cooked for a quick lunch or dinner anytime. Just pop the chicken in the microwave for 2-3 minutes and they are ready, if you want to re-heat the chicken and fries together pop them in an oven at 350 for 10-20 minutes.
Makes 10 servings / 40 Homemade Chicken Strips.
- 1/2 cup Almond Milk
- 1/2 cup Greek Yogurt
- 1 tsp Garlic Powder
- 1 tsp Chili Powder
- Dash of Salt and Pepper
- 7 slices of Whole Wheat Bread
- 2 tsp Salt
- 2 tsp Garlic Powder
- 2 tsp Dried Oregano
- 1 tsp Turmeric
- 1 tsp Chilli Powder
- 1/4 tsp pepper
Seasoned Fries (makes about 140 fries)
- 7 Potatoes
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 1 tsp Salt
- 1/2 tsp Chili Powder
6 Boneless Skinless Chicken Breasts
The night before create the marinade and soak your chicken. In a gallon Ziploc bag combine the Greek yogurt, almond milk, garlic, chili salt and pepper. Close up the bag and squish until all mixed together. Place the bag in a medium bowl to catch any run off.
Slice the chicken breasts into strips. They don’t need to be perfect, but all the same density so they will all cook together in the same amount of time. You should get 8 strips out of each breast. As you slice drop into Ziploc bag full of marinade. Once all strips are in the bag close up and squish together so all the chicken gets coated, place in the fridge until tomorrow.
All right, you had a good night sleep and your chickies had a nice soak. Remove from fridge and place the chicken in a strainer to get all the excess marinade off them. While they drain start with the breadcrumbs. Cut each slice of bread into 4 squares and place on a cookie sheet, bake in the oven at 350 for 10 minutes, flip and bake for another 10 minutes. Remove and let cool.
In a food processor combine the toasted bread, salt, garlic powder, oregano, turmeric, chili powder and pepper and now it’s time to turn it all into bread crumbs. Don’t be shy, let that baby go and go until you have dust. Move 1/2 of the breadcrumbs to a shallow pie pan and the rest to a clean bowl.
Preheat oven to 375 and lightly spray two cookie sheets with cooking spray. Remove each strip from the marinade individually shaking and scraping off the excess marinade and roll, pat and cover with breadcrumbs in the pie pan. Move to cookie sheet and repeat, add more breadcrumbs as you need them from the rest in the bowl into the pie pan. Bake in the oven for 10 minutes, flip and bake for another 10 minutes. Remove from oven let cool completely before moving to a Ziploc bag and placing in the fridge.
The fries are easy, just slice the potatoes into fry shaped sticks, move to a medium bowl. Add the olive oil, garlic powder, oregano, salt and chili powder to the bowl and using your hands toss until every fry is covered. Move to two cookie sheets sprayed with cooking spray and toss into the 375 oven for 20-30 minutes. Just like the chicken let cool before moving to a bag and freezer.
For a perfect tangy dip for the Homemade Chicken Strips, try my Avocado Ranch Dip. Not only is this dip delicious, but it’s also packed full of metabolism-boosting protein! Try both of these recipes for the perfect game day snack.
Each serving of 4 Homemade Chicken Strips and 1/3 cup of fries has:
- Calories: 245
- Fat: 3
- Fiber: 3
- Protein: 20
- Carbs: 35