Crispy Garlic Chicken Strips with Sweet Chili Mayo (Recipe 12 of 125)

This was another super easy and super delicious recipe. What really made this good was the sweet chili and mayo sauce. I added less mayo (2 T ) and one extra tablespoon of the Sweet Chili sauce (total of 4T of sweet chili sauce). I used this brand and prefer it above others. 

I baked it at 400F (not 390F) and I baked the tenders for about 20 minutes.

Crispy Garlic Chicken Strips with Sweet Chili Mayo
Recipe from CafeDelites

Serves 4

Chicken Strips:

• 1 whole egg
• 1 T olive oil
• 1 clove garlic , crushed (or 1 teaspoon garlic powder)
• 1 tsp sweet paprika
• 1/4 c fresh parsley , finely chopped
• Sea salt to season
• 1lbs skinless chicken breast fillets cut into strips
• 3/4 c panko
• 1/4 c multigrain /whole wheat breadcrumbs
• 2 T fresh grated Parmesan cheese

Sweet Chilli Mayo:

• 3 T reduced-fat/light whole egg mayonnaise (or Greek yogurt for a healthier version)
• 3 T sweet chilli sauce
• a squeeze of lemon juice (optional)

Preheat oven 390f. Lightly grease a baking tray with cooking oil; wipe over with paper towel and set aside. 

Whisk eggs, oil, garlic, paprika and salt in a medium sized bowl. Add in chicken and mix to coat well until chicken strips are fully covered.

Pour panko, breadcrumbs and Parmesan onto a separate plate, and dip chicken pieces one at a time into breadcrumbs. Coat well and place onto baking tray. Repeat with all chicken strips.

Lightly spray the chicken strips evenly with cooking oil spray.

Bake in the oven for 15-20 minutes, turning once halfway, until golden and cooked through.

While the chicken strips are cooking, prepare the mayo by combining the mayonnaise (or Greek yogurt) and sweet chili sauce together in bowl. Mix well and serve!