It took me quite a while to figure out why all my previous chicken tender attempts never resulted in crispy chicken. I don’t quite know if it’s a direct cause of dredging the chicken in flour first, or if it’s the spelt breadcrumbs. Either way, these strips come out of the oven so incredibly crispy my husband loves them and they don’t last long at the dinner table!
Serves: 4
Ingredients:
- 4 boneless skinless chicken breasts
- 1 egg plus ¾ cup egg white mixed together in shallow bowl
- ¾ cup spelt flour in shallow bowl
- 3 cups spelt bread crumbs in shallow bowl (I use ShaSha Co brand)
Method:
- Cut chicken breasts into strips (about 3 or 4 strips per breast)
- Line shallow bowls up in the order in which the chicken will be dipped: flour, egg, crumbs
- Heat oven to convection bake (325°F)
- Dip each chicken strip first into the flour, then the egg, and then the bread crumbs – ensure that the each chicken strip is fully coated at each step
- Place chicken strip on a wire cooling rack which is placed on a cookie sheet.
- Bake for approx. 25 minutes, you may want to take out the thinner strips around the 20 minute mark. When using the convection cooking and a wire rack to place the chicken, there is no need to flip the chicken halfway through cooking.
Note: I like to dip my chicken strips in honey mustard, honey or a clean BBQ sauce. If you don’t like to dip yours in anything, but feel they need some more flavour, try marinating the chicken strips in hot sauce or adding herbs and spices to the spelt crumbs.
