Ingredients:

  • 1 lb (450 g) Perdue chicken breast strips
  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 large eggs
  • 1 cup (100 g) breadcrumbs
  • 1 tablespoon olive oil
  • ¼ cup (60 g) Dijon mustard
  • ¼ cup (60 g) honey
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Preheat the oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper or spraying it with cooking spray.
  2. In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
  3. In another shallow dish, beat the eggs.
  4. In a third dish, place the breadcrumbs.
  5. Coat each chicken strip in the flour mixture, dip into the beaten eggs, and then coat in breadcrumbs.
  6. Place the breaded chicken strips on the prepared baking sheet and drizzle with olive oil.
  7. Bake for 15-20 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  8. While the chicken is baking, whisk together Dijon mustard, honey, and apple cider vinegar in a small bowl until smooth.
  9. Serve the chicken strips hot with the honey mustard dipping sauce.