Low Sodium Crispy Baked Chicken Strips

Satisfy your craving for comfort food without the guilt with these Low Sodium Crispy Baked Chicken Strips! Perfectly golden and irresistibly crunchy, this healthier twist on a classic favorite swaps deep frying for baking, delivering all the texture and flavor you love with far less sodium. Made with whole wheat flour, low-sodium panko bread crumbs, and a seasoning blend of garlic powder, onion powder, and paprika, these chicken strips pack a flavorful punch while prioritizing heart health. A quick dip in a Greek yogurt-egg mixture ensures extra moisture, while a light spray of olive oil helps create that crave-worthy crispiness in the oven. Serve them as a family-friendly weeknight dinner or snack, paired with your favorite low-sodium dipping sauce or a fresh salad. Easy to prepare in under an hour, these chicken strips prove that low-sodium eating can be both delicious and satisfying!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 0.5 cup Whole wheat flour
• 2 tablespoons Cornstarch
• 1 cup Low-sodium panko bread crumbs
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 0.5 teaspoon Black pepper
• 2 large Eggs
• 2 tablespoons Low-sodium plain Greek yogurt
• 0 as needed Olive oil spray

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Slice the chicken breasts into strips, about 1 inch wide.

Step 3

In a shallow bowl, combine the whole wheat flour and cornstarch. Set aside.

Step 4

In another shallow bowl, beat the eggs and mix in the low-sodium Greek yogurt until smooth. Set aside.

Step 5

In a third shallow bowl, mix the panko bread crumbs, garlic powder, onion powder, paprika, and black pepper.

Step 6

Dredge each chicken strip in the flour mixture, shaking off any excess.

Step 7

Dip the floured strip into the egg mixture, allowing any excess to drip off.

Step 8

Coat the chicken strip with the panko mixture, pressing lightly to adhere.

Step 9

Place the breaded chicken strips onto the prepared baking sheet.

Step 10

Lightly spray the chicken strips with olive oil spray to help them get extra crispy.

Step 11

Bake in the preheated oven for 12 minutes, then carefully flip each strip and continue baking for another 12-13 minutes, or until golden brown and cooked through.

Step 12

Remove from the oven and let rest for a few minutes before serving. Enjoy with your favorite low-sodium sauce or salad.

Nutrition Facts

Serving size	(663.9g)

Amount per serving	% Daily Value*
Calories	1464.7

Total Fat 27.9g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat g
Cholesterol 668.4mg	0%
Sodium 435.9mg	0%
Total Carbohydrate 153.7g	0%
Dietary Fiber 13.2g	0%
Total Sugars 5.5g
Protein 143.8g	0%

Vitamin D 85.5IU	0%
Calcium 198.2mg	0%
Iron 10.3mg	0%
Potassium 1537.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.4%

Protein: 39.9%

Carbs: 42.7%