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Baked Lemon Pepper Chicken Strips

These baked lemon pepper chicken strips are a crispy, flavor-packed, healthier alternative to fried chicken strips. Coated in a zesty lemon pepper breadcrumb crust and baked at 425°F, they come out juicy inside and golden outside in just 32 minutes. This healthy baked chicken strips recipe is perfect for weeknight dinners, meal prep, and picky eaters of all ages. High in protein, easy to make gluten-free, and absolutely worth every bite.
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes

Ingredients
  

  • 680 g boneless skinless chicken breasts cut into 1-inch strips
  • 1 large egg
  • 2 tbsp plain Greek yogurt or mayo
  • Zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • 1/2 cup plain breadcrumbs or panko
  • 1/4 cup grated Parmesan cheese
  • 1 tsp lemon pepper seasoning
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil or Cooking spray

Method
 

  1. Get your oven going at 425°F. Lay a wire rack across a rimmed baking sheet and spray the whole thing down with cooking spray.
  2. Whisk together egg, Greek yogurt, lemon zest, and lemon juice in a shallow bowl until smooth.
  3. Combine breadcrumbs, Parmesan, lemon pepper seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper in a second shallow bowl.
  4. Use paper towels to dry the chicken strips well before you start. Dip each strip in the egg mixture, then press firmly into the breadcrumb coating on all sides. Place on the wire rack.
  5. Spray the tops of the coated strips lightly with cooking spray.
  6. Bake for 20–22 minutes, flipping at the 10-minute mark, until the coating is golden brown and the internal temperature reaches 165°F. These are your perfectly done baked lemon pepper chicken strips.
  7. Let it sit for 3–4 minutes after cooking. Then it's ready to serve.

Notes

The first time I made these, I used too much lemon zest. Like, way too much. They came out weirdly sour, and nobody touched the leftovers. Ha.
After a few tries, I found the sweet spot: a good ratio of lemon to black pepper, a light coating of breadcrumbs, and a hot oven. That's it. Simple. Now I make this easy baked chicken strips recipe at least twice a month, usually for a quick weeknight dinner or Sunday meal prep. And my sister-in-law asked me for this recipe after the first bite. That's the reaction you want.
Servings: 4
Course: Main Course
Cuisine: American
Calories: 210