This Low Calorie Chicken Strips is just 263 calories for 6 homemade chicken strips!. Plus, these healthy chicken strips come with 3 low calorie dips to enjoy with the crispy chicken strips.
Ingredients You’ll Need:
- 2 eggs
- 1 cup panko breadcrumbs (or gluten free panko crumbs)
- ¼ cup parmesan cheese
- 1 teaspoon garlic salt
- 2 chicken breasts
- Olive oil spray
Low Calorie Chicken Strips
Healthy Chicken Strips Meal Prep and Storage
Meal Prep: You can make these ahead of time, cook and cool completely. The add to a baking sheet in an even layer and freeze for 3 hours. Once frozen, move to a freezer bag.
Storage: Will hold in the fridge for 5 days and the freezer for a month.
Reheating: Reheat in the microwave for 1-3 minutes, or in a 350 degree oven for 20-25 minutes.
Low Calorie Chicken Strips Recipe
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Low Calorie Chicken Strips
Equipment
- Air Fryer OR Oven
Ingredients
- 2 eggs
- 1 cup panko breadcrumbs or gluten free panko crumbs
- ¼ cup parmesan cheese
- 1 teaspoon garlic salt
- 2 chicken breasts
- Olive oil spray
Low Calorie Dips for Chicken Strips:
Instructions
Air Fried Chicken Strips:
- Preheat air fryer to 400°.
- To a shallow bowl, or pie pan, crack and whisk the eggs.
- In a separate shallow bowl or pie pan, combine the breadcrumbs, cheese, and garlic salt. Mix well.
- Cut the chicken breasts into thin filets, then cut each filet into 6 chicken strips.
- Dunk the chicken strips in the eggs, then move over to dredge in the breadcrumbs.
- Let any extra breadcrumbs fall off as you move the chicken strips from the breadcrumbs to a plate until you have enough for one run in the air fryer. (You can continue dunking and dredging while the first batch air frys.)
- In batches, add the chicken strips to the air fryer. Spray with olive oil and cook for 5 to 6 minutes on each side.
- When the chicken is cooked through and crispy on the outside and golden brown, they’re done. Move to a clean plate and continue air frying the chicken fingers.
Oven Baked Chicken Strips:
- Preheat the oven to 400° and line two baking sheets with parchment paper.
- To a shallow bowl, or pie pan, crack and whisk the eggs.
- In a separate shallow bowl or pie pan, combine the breadcrumbs, cheese, and garlic salt. Mix well.
- Cut the chicken breasts into thin filets, then cut each filet into 6 chicken strips.
- Dunk the chicken strips in the eggs, then move over to dredge in the breadcrumbs.
- Let any extra breadcrumbs fall off as you move the chicken strips from the breadcrumbs to the parchment paper lined baking sheets.
- Lightly spray the tops with olive oil, and bake for 8 minutes.
- Flip, lightly spray the tops with olive oil, and bake for an additional 5 minutes until cooked through and golden brown.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Chicken Strips
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Share this Healthy Chicken Strips:
This recipe is great for all ages and very easy to change up. I made mine in the oven, used finely shredded cheddar cheese instead of Parmesan cheese, used 1/2 tsp garlic salt and 1/2 tsp chili lime seasoning. These freeze well too. I will definitely make them again.
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