Crispy Chicken Strips

This week John's coworker made him a humongous pan of her delicious macaroni and cheese and John was kind enough to share some of it with Joe and I. I wanted to use the mac and cheese as a side dish, so I needed a chicken recipe that would be a good accompaniment. Everyone knows that fried chicken goes well with mac and cheese, but I just do not like fried chicken, plus I have never fried anything in my life - all that oil? No way! So I searched some of my favorite food blogs and found this recipe of Stephanie's for crispy chicken strips. I made just a few changes - I used regular breadcrumbs in place of panko, egg beaters in place of eggs and Dijon mustard in place of honey, as Joe does not like his dinner foods sweet.

These chicken strips were great! Nice and juicy with a delicious crispy crust. I dipped mine in ketchup ;) They were a great match for the gooey mac and cheese and will definitely be making an appearance in my kitchen again! Now I just need more of that mac and cheese! John........?

Crispy Chicken Strips

1 pound boneless skinless chicken breasts, cut into strips
1 cup all-purpose flour
2 teaspoons onion powder
2 teaspoons paprika
1 cup Egg Beaters
2 tablespoons Dijon mustard
8 ounces Italian seasoned breadcrumbs

Preheat oven to 400 degrees. Cover a baking pan with aluminum foil to make clean-up quick and easy.Combine flour, onion powder and paprika in a shallow dish. In a second shallow dish, beat 2 eggs, then add honey and stir to combine. In a third shallow dish, add the panko bread crumbs and Italian seasoning, if using it). Dip the chicken strips first, in the flour mixture, then the eggs and finally in the panko bread crumbs. Make sure to press the crumbs into the chicken in order to ensure they adhere to the chicken.Please all chicken strips on prepared baking pan, then spray each strip with cooking spray. Bake for about 20 minutes or until done.