1 lb (450 g) chicken breast fillets, about 16 pieces
2 tbsp mayonnaise or 2% plain Greek yogurt
- Preheat oven to 425° F. Place two Cooling Racks on Sheet Pan lined with Sheet Pan Liner; lightly brush racks with oil to prevent sticking.
- In a bowl, add chicken and mayo; toss to coat.
- Place coating mix in a shallow dish. Using tongs or your hands, add chicken one piece at a time, rotating and pressing to coat.
- Place chicken on racks, leaving some space between each piece. Bake 18–20 min or until golden and cooked through.
Instead of strips, make chicken nuggets! Simply cut chicken breasts into 1 1⁄2" pieces.
Coat chicken with your favourite Epicure Dip instead of mayo for extra flavour.
For an extra crispy coating, spray coated chicken with oil before baking. Do not spray over Sheet Pan Liner.
Lucky enough to have leftovers? Simply reheat in the oven or an oiled fry pan.