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Crispy Chicken Strips with Honey Dill Dip
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Crispy Chicken Strips with Honey Dill Dip

If you haven’t yet tried Honey Dill Dip, this is your cue to make this sweet, tangy, creamy dip best served with these crispy chicken strips. 
Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Course: Dinner, Party, Potluck
Cuisine: Canadian
Keyword: Chicken Fingers, Chicken Tenders, dip, mayonnaise, Oven Baked
Servings: 3
Calories: 498kcal

Ingredients

Dip

  • ½ cup mayonnaise
  • ¼ cup liquid honey
  • juice of half a lemon
  • 1 tsp dijon mustard
  • 2 tbsp finely chopped fresh dill or 1 tbsp dried dill
  • sea salt and pepper to taste

Chicken Strips

  • 2 large chicken breasts
  • sea salt and pepper to taste
  • ¾ cup flour
  • 2 eggs
  • 1½ - 2 cups seasoned Italian breadcrumbs or cornflakes, or panko - whatever you fancy
  • cooking spray

Instructions

  • Preheat the oven to 425F.
  • For the dip, combine all ingredients in a small bowl and stir to combine. 
  • Let the dip rest in the fridge while you make your chicken strips.
  • Slice the chicken tender off the back of the chicken breast chicken breasts and then slice the rest of the breast into strips against the grain. Usually the grain of the chicken breast goes from top to tip of the breast. So instead of cutting the chicken into long strips lengthwise, cut shorter strips widthwise. This will ensure the chicken much more tender.
  • Take 3 shallow bowls and place the flour in the first bowl. Crack both eggs into the second bowl and whisk until combined. Place the breadcrumbs in the third bowl.
  • Hot tip for breading anything: left hand wet hand, right hand dry hand. If you stick to using one hand each for wet and dry parts of the breading, you will avoid the super gross “monster finger syndrome”. Take a piece of chicken and follow this guideline:Left hand: grab a piece of chicken and place it in the flour bowl. Right hand: dredge the chicken in the flour ensuring it is completely coated, then place it in the egg bowl.Left hand: dredge the chicken in the egg ensuring it is completely coated, then place it in the breadcrumb bowl.Right hand: dredge the chicken in the breadcrumbs ensuring it is completely coated, and place on a baking tray lined with parchment or a nonstick baking mat.
  • Repeat with remaining chicken strips.
  • Spray the chicken strips with a light coating of cooking spray. 
  • Flip each strip and spray the other side as well.
  • Bake for 15 minutes, flip and bake for a further 10 minutes or until the strips are cooked through.
  • Serve hot with that glorious honey dill dip.