Crunchy Everything Butter Baked Chicken Strips







  • ½ cup Challenge Everything Butter Snack Spread
  • 3 cups panko breadcrumbs
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon black sesame seeds
  • 1 Tablespoon poppy seeds
  • kosher salt
  • freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 3 eggs, beaten
  • 2 pounds boneless, skinless chicken breasts (about 3)
  • honey mustard or ranch dressing, for serving


  • 1

    Preheat oven to 450°F. Line two baking sheets with foil and place a wire rack on top of each. Set aside.

  • 2

    Melt Everything Snack Spread in a large skillet over medium heat. Add panko and toast, stirring frequently, until golden brown and crispy, about 10 minutes. Remove from heat and stir in sesame seeds, black sesame seeds, poppy seeds, ¼ teaspoon kosher salt and ¼ teaspoon black pepper. Transfer to a large plate to cool.

  • 3

    Place flour in a medium bowl; stir in onion powder, garlic powder and season with salt and pepper. Place eggs in another medium bowl; season with salt and pepper.

  • 4

    Cut chicken breasts lengthwise into 4 strips and season with salt and pepper. Working with a few strips at a time, dredge in flour and tap off excess. Coat in beaten eggs, let excess drip off, then coat in toasted breadcrumbs. Press gently to pack on as many crumbs as possible. Transfer to prepared sheet and repeat breading remaining chicken strips.

  • 5

    Bake for 15-20 minutes, or until chicken is cooked through and coating is crisp. Serve warm with ranch or honey mustard dipping sauce.

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