Homemade Chicken Strips

Super juicy chicken strips with a crunchy cheddar cracker coating! A "kid food" favorite delicious enough for even adults!

Servings

Calories 412kcal

Author Sara

Preheat oven to 375 degrees Fahrenheit.
Line a 9x13" baking dish with foil.
Whisk together the sour cream, egg, salt, garlic powder and pepper.
Place the crushed crackers in a separate shallow dish.
Dip each of the chicken strips into the egg mixture.
Dredge with the crackers.
Place onto the baking pan.
Bake for 35 minutes until the cracker crust is crunchy and the juices in the pan run clear.

Uniform Thickness: For evenly cooked chicken strips, try to cut the chicken breasts into strips that are similar in thickness. This ensures that they cook at the same rate, preventing some pieces from becoming overcooked while others are still raw.
Crunchy Coating: To achieve a crisp and crunchy coating on your chicken strips, consider adding a step to double coat them. After dipping the chicken in the egg mixture and dredging it in the crushed crackers, repeat the process for a thicker coating that provides extra crunch.
Baking Tips: To promote even browning and prevent the chicken strips from sticking to the baking dish, consider lightly greasing the foil-lined pan with cooking spray before arranging the coated chicken strips. Additionally, flipping the chicken strips halfway through the baking time can help ensure that both sides are golden brown and crispy.