Low Sodium Crispy Baked Chicken Strips
Indulge in the ultimate guilt-free comfort food with these Low Sodium Crispy Baked Chicken Strips, perfect for a healthier twist on a family favorite. This recipe combines tender, juicy chicken strips coated in a flavorful low-sodium panko breading infused with garlic powder, onion powder, paprika, and a hint of black pepper, then baked to golden perfection for a deliciously crunchy texture. Designed to keep sodium levels in check, it uses wholesome ingredients like whole wheat flour and Greek yogurt while avoiding excess oil thanks to a light olive oil spray. Ready in under 45 minutes, these chicken strips are an easy, crowd-pleasing option for busy weeknights or game day gatherings. Serve them with your favorite low-sodium dipping sauce or a crisp garden salad for a balanced and satisfying meal.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cup Whole wheat flour
- 2 tablespoons Cornstarch
- 1 cup Low-sodium panko bread crumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Low-sodium plain Greek yogurt
- as needed Olive oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the chicken breasts into strips, about 1 inch wide.
In a shallow bowl, combine the whole wheat flour and cornstarch. Set aside.
In another shallow bowl, beat the eggs and mix in the low-sodium Greek yogurt until smooth. Set aside.
In a third shallow bowl, mix the panko bread crumbs, garlic powder, onion powder, paprika, and black pepper.
Dredge each chicken strip in the flour mixture, shaking off any excess.
Dip the floured strip into the egg mixture, allowing any excess to drip off.
Coat the chicken strip with the panko mixture, pressing lightly to adhere.
Place the breaded chicken strips onto the prepared baking sheet.
Lightly spray the chicken strips with olive oil spray to help them get extra crispy.
Bake in the preheated oven for 12 minutes, then carefully flip each strip and continue baking for another 12-13 minutes, or until golden brown and cooked through.
Remove from the oven and let rest for a few minutes before serving. Enjoy with your favorite low-sodium sauce or salad.
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 5.5 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 198 mg | 15% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1538 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
