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Who’s ready for next-generation chicken strips? We are! These tender, crisp and naturally delicious chicken strips are your answer to those pre-packaged frozen, chicken strips loaded with preservatives and other not-so-wholesome ingredients that you can’t pronounce and certainly don’t want in your kids’ regular diets. Ours are oven “fried” which reduces the amount of fat without sacrificing crunch or kid-friendly flavor. Love to dip your fingers? Try our Ranch Dressing recipe too. It’s tasty dip-able goodness made with our tangy yogurt and garden-fresh herbs.
3 to 4 boneless skinless chicken breasts (about 2 pounds), sliced into 12 strips
2 cups Green Valley Organics Lactose-Free Plain Kefir (lowfat or whole milk)
1 cup unbleached all-purpose flour
2 cups plain or seasoned breadcrumbs (we used: 1 1/2 cups plain breadcrumbs and 1/2 cup panko bread crumbs)
1 tsp. salt
Canola or olive oil cooking oil spray
1 (8 oz.) container Green Valley Organics Lactose-Free Plain Yogurt (lowfat or whole milk)
1/4 cup mayonnaise
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 cup finely chopped flat leaf parsley
2 Tbsp. finely chopped fresh chives
1 Tbsp. finely chopped fresh dill
1 tsp. Worcestershire sauce
Salt to taste
For chicken strips:
For ranch dip:
Tip: For busy families, double the recipe and pack your freezer with healthful chicken strips for quick-n-easy weeknight dinners. Double the recipe and par bake the chicken strips for about 12 minutes. Allow the strips to cool, then wrap in parchment or wax paper and place in a zip top bag and freeze until ready to enjoy. To reheat: Place on a baking sheet, spray with cooking spray and bake at 350°F for 25 minutes, turning once.
Tip: Make gluten-free chicken strips by substituting rice flour for the wheat flour and oatmeal, pulsed in the blender to create a finer crumb, for the breadcrumbs.
Tip: Make vegetarian by substituting zucchini spears for the chicken and omit Worcestershire sauce in the ranch dip.