Healthy Chicken Strips


Traditional crumbed chicken is something my grandmother taught me to cook when I was growing up. It was one of the very first dishes she taught me. It involves love, time, and a lot of effort, plus plenty of eggs and butter. I can never make it without thinking of her.

Love, time, and a lot of effort are not always something I have on hand. So when I discovered Healthy Chicken Nuggets at Skinnytaste, I thought I would give them a try. They turned out awesomely and The Other Half was a big fan.

Me personally, I wanted a strip rather than a nugget, because I was the one crumbing them. And he didn’t mind what format they arrived in, as long as they got in his belly. I now make a big batch of these on Sundays, and he takes some for lunch each weekday.

I have tweaked the original recipe somewhat. Here is how I make them, step by step with pics. This is not a recipe where I use exact amounts, myself. You will get messy making this!

You’ll need –

Chicken to crumb. I use breast chicken cut into strips.
If we are eating it for one meal I will use 250g of chicken for each person.
Extra virgin olive oil to lightly coat the chicken.
Baking trays lined with baking paper to place your crumbed chicken onto.


For the crumbs –

Breadcrumbs of your choice.
Parmesan cheese.
Black pepper.
Any other herbs you like to add.

Mix these items together on a large plate. Don’t use too much cheese. When you’ve made it a few times, you’ll know how much is best.

Set the oven to 200C and get it warming, while you do the crumbing.


Place the chicken into a bowl with some olive oil, and then smoosh it around until all the chicken is lightly coated. Take the chicken out of the bowl and lay it on a plate so any excess oil can drain off.


Add the oiled chicken to your crumbing plate. Turn the chicken over, pushing it down into the crumbs to coat it. Do this to each side of the chicken until all sides are covered.


Lay the crumbed chicken on your baking tray. Once the tray is full of chicken, place in the oven for 15 minutes, then take the tray out and flip them over once. Return to the oven for a further 15-20 minutes. If you like them crispy on the outside, do 20 minutes each side.


These are great to have in the fridge for a snack, they can be eaten hot out of the oven or cold out of the fridge. I recommend making a double batch each time and saving the other half for lunches. ;) Or making a huge batch like I do each Sunday, for weekday work lunches for The Other Half.


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9 thoughts on “Healthy Chicken Strips

  1. Looks delicious! I make something very, very similar to this; however, I really have to be in the mood to put in the effort. I like to dip mine in honey mustard sauce.

    I have to say, I read this as “crumbled chicken” so many times! I kept thinking, what the heck is crumbled chicken?? Is that the same as ground chicken (like ground beef)? Does she cook it and then crumble it into tiny pieces and do something with it? LOL

    • I crumbed a kilo worth of these suckers within 15 minutes on Sunday.. this way of crumbing is SO much easier than any of the others I have tried.

      I think the larger the plate you have the crumbs on, the quicker the process becomes, odd as that sounds.. :)

    • I think the cornflake crumbs elevate this several levels, so if you like cornflakes maybe try those kind of crumbs. They are seriously moorish and so simple to make.. :)

    • You’re in luck, Mitchell – this recipe is not the one that requires love, time and a lot of effort. The only effort here is rolling the chicken in the breadcrumbs, everything else is so simple and easy.

      The recipe that needs time, love, and effort, is my grandmother’s version of crumbed chicken, which is NOT this one.. I think she would approve this recipe, though! ;)

  2. These look so good! I have made a similar recipe and they turn out so great. I love to dip them in buffalo sauce ever since I learned it’s hardly any calories! Now I’m thinking about chicken tenders and I’m hungry…..darn it.

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