When you live in a home with two boys under 3 it is essential that you have a recipe like this!
So simple, so yummy!
What you'll need:
4 large chicken breasts, cut into 12 strips
1 cup almonds
1 tsp garlic powder
1 1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1 tsp poultry seasoning
1 tbsp Dijon mustard
Preheat oven to 400 degrees.
Line a jelly roll pan or cookie sheet with parchment paper or foil for easy clean up. I also like to use the grate from my toaster oven which raises the chicken strips off the pan and allows heat to get underneath. You can see what I'm talking about in the photos below.
Next, prepare your egg wash by whisking the egg and Dijon together with a fork. Place in a seperate, but similar bowl as the oat mixture. (See photo below). Now begin the "breading" process. Make sure to dab your chicken strips with a paper towel to ensure that they are dry so the "breading" sticks better. One at a time, dip the chicken strip in the egg wash so the egg wash completely covers the chicken. Next, lift the chicken strip from the egg wash (allow excess to drip off) and place it into the almond coating. The key is to get the chicken strip coated in the oat mixture as quickly as possibly so as not to make the rest of the mixture soggy. Place "breaded" chicken strip on your prepared pan. Continue these steps for the remaining chicken strips.
1 tsp (or more!) siracha