Honey Dijon [or BBQ] Chicken Strips

One of my favorite meals before being diagnosed with Celiac Disease was Chicken Strips with honey mustard sauce.

Mmmm yeah! Afer discovering some delicious Panko Style Bread Crumbs from Kinnikinnick, I knew I had to make some. My husband of course has his own obsession… with barbeque sauce, and he made his own modifications to my recipe – so I thought I’d include it as well for fellow BBQ lovers.

Honey Dijon Chicken Strips
Serves 6
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Prep Time
45 min
Cook Time
18 min
Prep Time
45 min
Cook Time
18 min
640 calories
67 g
253 g
12 g
62 g
3 g
275 g
592 g
11 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 640
Calories from Fat 108
% Daily Value *
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 253mg
Sodium 592mg
Total Carbohydrates 67g
Dietary Fiber 3g
Sugars 11g
Protein 62g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 lbs chicken {I sliced up whole breasts, but you can get pre-cut strips{
  2. 2-3 TBS [Walden Farms] Honey Djon dressing
  3. 1 cups gf flour {eg. Pamela's Bread Mix}
  4. 1 box (12.5oz) [Kinnikinnick] Panko style bread crumbs
  5. 4 eggs
  6. BBQ and/or honey dijon to dip (optional!)
  1. Preheat the oven to 350 degrees.
  2. Spread out parchment paper on two cookie sheets {cooking spray works fine as well.} Mix honey dijon with eggs in small bowl. Set up station for battering chicken: chicken slices, flour in bowl, egg mixture, bread crumbs in large zip lock baggie, & parchment lined pan. (It helps to not put all the crumbs in the bag at once, but rather to add to it as needed.)
  3. After your station is set up, prepare chicken: use tongs to dip in flour, then egg mixture (tap gently on bowl to remove excess egg), shake in crumbs, and lay out on pans. (I do several at a time in flower, 1 at a time in egg, then several again in the crumb bag). Bake for 18 minutes, or until sufficiently crispy.
  4. After they were done baking, we ate about half for dinner and froze the other half for later.
  1. The amounts provide are basic guidelines/ratios - you can change it up based on how many strips you want to make.
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Now, here is where it ends for me – I simply add my chicken strips and honey djon dressing to my plate and enjoy {SOO good!}


My husband on the other hand took it a step further: he put a small amount of barbeque sauce and honey into a bowl then mixed it around with the chicken. So he ended up with sort of honey barbeque chicken strips. To each his own. 🙂



Kate Alyse

Kate Alyse

Kate is a proud mama to six amazing little sweeties {through birth + adoption} and wife to the best husband a girl could ask for! She considers herself blessed to be able to stay home with the kids, and is just starting to get into the world of homeschooling. In her "spare-time" she enjoys sharing many of the projects, stories, and gluten-free recipes that are a part of their every day lives!
  • Wow! Those look so professional! I want to eat them! 🙂 I always have trouble getting batter to stay on my battered veggies or chicken, so thanks for the tips! I think I might be able to succeed with this now 🙂

  • Thanks! Adding the flour first seems a little weird, but it really helps everything to stick. Like I said, these are definitely one of my favorites! Good luck 🙂

  • Sherri Hall

    We eat a lot of chicken strips in this house! Awesome recipe! Would love them with both sauces! 🙂

    • Same here! Why are they soooo addicting ha?!?

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