Here’s my disclaimer for posting a recipe that is not entirely “from scratch”… my son has numerous food allergies, an aversion to more foods than I could list in one post, and a general disinterest in eating. Tonight when I served these chicken strips he said “I have a new favorite food, mom!” & “These are better than Wendy’s chicken nuggets!”, & “I like these more than hotdogs!”
So that said… I wouldn’t normally use a “processed, packaged” food in a recipe, and I may eventually make up my own coating mix, but as a busy working mom, this is one time I’ll make an exception because it was free of his allergens: eggs, nuts, & dairy – and saved me a lot of time experimenting with different coating mix combinations trying to hit one one he’ll actually like and eat (which for the record I’ve tried and failed at many many times).
I was trying to take some pictures of the cooked chicken strips for this post, but he refused to stop eating them long enough for a photo shoot (he’ll never be a hipster) so I’ll try to get a pic next time.
Ingredients:
1 large organic chicken breast, skinless, boneless
1 package Shake ‘N Bake Seasoned Coating Mix, Extra Crispy
Instructions for Making Frozen Chicken Strips:
- Rinse the chicken breast and slice into 1″ wide strips
- Cover a baking sheet with a silicone non-stick mat.
- Follow the instructions on the coating mix box to coat each strip and lay on baking sheet, no strips touching
- Place the baking sheet in the freezer over night.
- Remove the individually frozen strips and put into a freezer bag for later use (be sure to label with name and date)
Instructions for Baking Frozen Chicken Strips:
- Pre-heat the oven to 400 degrees
- Lay as many strips as you’ll be eating on a baking sheet
- Bake for 10 minutes on one side, flip, and bake another 10 minutes. Check to ensure chicken is cooked through.
- Serve hot to hungry kids. Or adults. (They smelled SO good!)
Plum Hill 