Oven Fried Dijon Chicken Strips

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Crispy Oven Fried Chicken Strips Marinated in Dijon and Sweet Balsamic Vinegar! The combination creates a Sweet Dijon Flavor, these are Delicious as a Dinner and an Appetizer!

These crispy Homemade Chicken Strips are a real treat. We Marinate these in Dijon Mustard, Balsamic and Garlic then Coat them with Whole Wheat Flour! The flavor is similar to a Honey Mustard with a Crunchy Coating. These are perfect for a Party, Game Day or for Dinner. Our Oven Fried Chicken Strips were inspired by our Delicious Bone In Oven Fried Chicken with Balsamic and Garlic, YUM!

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Prep Time: 20 Minutes
Oven Temperature: 375 Degrees Fahrenheit
Baking Time: 40 – 50 Minutes 
Serves 4 – 6 
Oven Fried Chicken Strips for Game Day - Dining in with Danielle

Oven Fried Dijon Chicken Strips Ingredients:

4 Boneless Chicken Breast (You can also use Boneless Tenderloins)
4 Tablespoons Balsamic Vinegar
3 Tablespoons Dijon Mustard
2 Tablespoons Fresh Minced Garlic (About 2 Cloves)
1 Teaspoon Ground Black Pepper
1 Cup Whole Wheat Flour
1/2 Cup Extra Virgin Olive Oil
1 – 2 Teaspoons Salt

Oven Fried Dijon Chicken Strips Instructions:

1. First thing to do, is to cut up the Chicken Breasts in to Strips. We cut the Chicken in to 3 Strips per Chicken Breast. Make sure to cut the Strips against the grain.

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TIP: Cutting against the Grain, allows the Chicken to Break apart easily after Cooking when Eating them!
Cutting up Chicken Breast for Chicken Strips - Dining in with Danielle

2. After all the Chicken Breast are cut into Strips, Put them in a bowl for the next step. Now add Balsamic Vinegar, Dijon Mustard, Fresh Minced Garlic and Ground Black Pepper. Mix Up thoroughly. Marinate for at least 15 Minutes.
Chicken Strips with Dijon and Balsamic Marinade - Dining in with Danielle

3. After the Chicken Strips have Marinated for at least 15 Minutes, You will need a Baking Sheet Lined with Parchment Paper. Pour the 1/2 Cup of Extra Virgin Olive Oil on the Pan.
(We like to use Parchment Paper so the Food does not stick to the pan, if you are using a Non-Stick Pan, you won’t need Parchment Paper.)
Then you will need a Bowl with 1 Cup of Whole Wheat Flour. (Using Whole Wheat Flour Makes the Coating really Crispy!)
Now take the Marinated Chicken Strips one at a time and coat them really well with Whole Wheat Flour. Then Put them on the Baking Sheet with Olive Oil. Do this until all Chicken Strips are Coated. 
Preparing Chicken Strips for Baking - Dining in with Danielle

4. PreHeat Oven at 375 Degrees F. Put the Pan of Prepared Chicken Strips in the Oven for 20 Minutes. Then you will flip over the Chicken Strips and put them back in the Oven.
Fried Chicken Strips after first baking - Dining in with Danielle

5. Bake the Chicken Strips for another 20 – 30 Minutes. The longer, the more crispier but don’t over Bake the Chicken or the Strips will get dry. After second Baking is done, take them out and let them sit for about 5 Minutes. These are Delicious by themselves or with a Sauce.
Oven Fried Dijon Chicken Strips - Dining in with Danielle

Oven Fried Dijon Chicken Strips

Prep Time: 20 Minutes
Oven Temperature: 375 Degrees Fahrenheit
Baking Time: 40 – 50 Minutes 
Serves 4 – 6

Oven Fried Dijon Chicken Strips Ingredients:

4 Boneless Chicken Breast (You can also use Boneless Tenderloins)
4 Tablespoons Balsamic Vinegar
3 Tablespoons Dijon Mustard
2 Tablespoons Fresh Minced Garlic (About 2 Cloves)
1 Teaspoon Ground Black Pepper
1 Cup Whole Wheat Flour
1/2 Cup Extra Virgin Olive Oil
1 – 2 Teaspoons Salt

Oven Fried Dijon Chicken Strips Instructions:

1. First thing to do, is to cut up the Chicken Breasts in to Strips. We cut the Chicken in to 3 Strips per Chicken Breast. Make sure to cut the Strips against the grain.

TIP: Cutting against the Grain, allows the Chicken to Break apart easily after Cooking when Eating them!

2. After all the Chicken Breast are cut into Strips, Put them in a bowl for the next step. Now add Balsamic Vinegar, Dijon Mustard, Fresh Minced Garlic and Ground Black Pepper. Mix Up thoroughly. Marinate for at least 15 Minutes.

3. After the Chicken Strips have Marinated for at least 15 Minutes, You will need a Baking Sheet Lined with Parchment Paper. Pour the 1/2 Cup of Extra Virgin Olive Oil on the Pan.
(We like to use Parchment Paper so the Food does not stick to the pan, if you are using a Non-Stick Pan, you won’t need Parchment Paper.)
Then you will need a Bowl with 1 Cup of Whole Wheat Flour. (Using Whole Wheat Flour Makes the Coating really Crispy!)
Now take the Marinated Chicken Strips one at a time and coat them really well with Whole Wheat Flour. Then Put them on the Baking Sheet with Olive Oil. Do this until all Chicken Strips are Coated. 

4. PreHeat Oven at 375 Degrees F. Put the Pan of Prepared Chicken Strips in the Oven for 20 Minutes. Then you will flip over the Chicken Strips and put them back in the Oven.

5. Bake the Chicken Strips for another 20 – 30 Minutes. The longer, the more crispier but don’t over Bake the Chicken or the Strips will get dry. After second Baking is done, take them out and let them sit for about 5 Minutes. These are Delicious by themselves or with a Sauce.

Dining in with Danielle for more recipes!

Photos and video By my love Chris Redding

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