Featured Recipe

Crunchy Herb Chicken Strips

Name: Crunchy Herb Chicken Strips
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Ingredients: 2 large chicken breasts cut into 3/4 inch strips; 2 large eggs; 2 tablespoons Dijon mustard; 2 tablespoons oat flour; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 3/4 teaspoon kosher salt; 1 cup panko breadcrumbs; 1 teaspoon sea salt; 1 teaspoon dried Italian herbs

By Kate

Created on 23 January 2026

Chicken breasts sliced into uniform strips coated in a rich tangy mixture with Dijon mustard swapped for mayo, and oat flour replacing all-purpose for a subtle nuttiness. Panko breadcrumbs blended with Italian herbs and sea salt create a crisp crust infused with aromatic notes. Baked at a slightly lowered temperature to maintain juicy interiors and golden exteriors. Flip halfway, watch for bubbling edges and fragrant smells as key doneness signals. Resting before serving locks in moisture. A practical method emphasizing tactile and sensory cues over timers. A versatile take that avoids common pitfalls like soggy crust or uneven cooking.

Prep: 20 min

Cook: 18 min

Total: 38 min

Serves: 4 servings

chicken baked easy family meal

Introduction

Chopping chicken breasts into uniform strips is step one. Size impacts cook time and texture. Breading isn’t just throwing flour and crumbs together. Must create a glue that sticks well but doesn’t get soggy. Dijon mustard changes the dynamic here, adding acidity and flavor depth — ditching mayo for this punch. Oat flour swaps for all-purpose, subtle nuttiness and better binding, especially under heat. Panko crust seasoned with dried Italian herbs and sea salt turns each bite crisp and fragrant. Baking lower (425F) than usual avoids burning crumbs while keeping chicken juicy inside. Flip at the right time—look for bubbling edges and aroma cues, not just timer beep. Resting is non-negotiable. Moisture redistribution keeps tender. This method cuts common missteps and emphasizes senses over clock—you’ll know when it’s done by sight and feel.

Ingredients

2 large chicken breasts cut into 3/4 inch strips

2 large eggs

2 tablespoons Dijon mustard

2 tablespoons oat flour

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

3/4 teaspoon kosher salt

1 cup panko breadcrumbs

1 teaspoon sea salt

1 teaspoon dried Italian herbs

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About the ingredients

Using oat flour instead of all-purpose adds a light, earthy flavor and improves the texture of the coating, especially if you want gluten-free options—make sure brand is certified if needed. Dijon mustard replaces mayo for sharper tang and better emulsification; if you prefer creamy, swap in plain Greek yogurt for protein and moisture without heaviness. Panko breadcrumbs keep the crust crunchy but toss in dried Italian herbs and sea salt for balanced seasoning inside the crust — a simple upgrade from plain everything seasoning. Salt in both wet and dry ingredients layers the flavor and encourages proper crust formation. Fresh chicken should be patted dry thoroughly; excess moisture causes the paste to slip off. Substitutions for egg: 2 flax eggs can work but crumb adhesion might drop. Common issues are soggy crust (moisture, no pressing crumbs) and uneven cooking (unequal strip sizes).

Method

Preheat oven to 425F. Line a large rimmed baking sheet with parchment. Set aside.

Slice chicken into strips about 3/4 inch thick. Uniformity matters to keep cook times even. Larger pieces cook unevenly—a rookie mistake. Pat dry with paper towels to remove excess moisture for better adhesion.

In a medium bowl, whisk eggs and Dijon mustard. Dijon adds a subtle tang and helps emulsify binder. Stir in oat flour, smoked paprika, garlic powder, onion powder, and kosher salt until mixture thickens into a loose paste. Too thin—crumbs won’t stick; too thick—coating gets gummy. Test by dipping a strip.

Separate shallow dish for crumb mixture. Combine panko, sea salt, and dried Italian herbs. Shake or toss to blend evenly. Herbs replace everything seasoning for a herbal note; sea salt replaces plain salt for texture boost.

Dredge each chicken strip first in the wet mixture, coating entirely. Press into the breadcrumb mix firmly, ensuring crumbs adhere without clumping. Tap off excess—excess leads to burned bits and uneven crust. Place on prepared baking sheet leaving space between strips for even airflow.

Bake for about 9 minutes. Look for golden edges starting to crisp and juices pooling slightly. Flip carefully with tongs to avoid knocking off coating. Continue baking 8-9 minutes more until the chicken registers 165F internal temp or juices run clear when pierced. Crust will be crunchy, not burnt, and chicken firm but juicy inside.

Remove from oven and let rest 5 minutes on wire rack or plate. Resting seals the juices internal. Avoid cutting too soon—moisture will escape and texture becomes dry.

Serve with mustard-based dipping sauce or aioli for extra cred.

Technique Tips

Preheat the oven and prep the pan to control heat flow, prevents sticking and burning. Slice uniform pieces. This is not optional. Inconsistent sizes mean over or undercooked strips. Wet mixture must thicken enough for crumbs to stick—but not gluey. Test with a small piece. In crumb step, press crumbs well, tap excess so no clumps which burn easily. Arrange strips with space. Crowding causes steaming not crisping. Bake at 425F to avoid crumb char. Crust signals: golden edges with crisp noise when touched lightly with tongs is the cue to flip. Internal temp is safe, but visual and tactile cues come first on timing (usually 17-18 minutes total). Rest 5 minutes—cutting before juice settles leaves dry tokens on your plate. Dipping options: something acidic or creamy cuts through crust oiliness. Efficiency tip: double batch of wet or crumbs prepped in bowls shortens assembly time, allowing continuous breading without stopping for mixing.

Chef's Notes

💡 Uniform chicken strips matter. Cut them 3/4 inch thick. Think even cooking, no big pieces. Crowding leads to uneven baking, soggy crust.
💡 Wet mixture should coat without dripping. Test for thickness; dip a strip. Too runny, crumbs won't stick. Too thick, gets gummy. Adjust with oat flour.
💡 Herb seasoning in panko adds layers. Dried Italian herbs should be mixed well. Avoid clumps, tap off excess. Watch for golden edges during baking.
💡 Resting chicken after baking is crucial. Let juices redistribute, prevents dryness. No cutting too soon! Use this time for dips prep or plating.
💡 Dipping sauces can vary. Think creamy, tangy or sharp notes. Aioli works; mustard-based sauce adds kick. Balance flavors; cut through richness.