Oven-Fried Chicken Strips with Creamy Honey Mustard Sauce

Oven-fried chicken strips bring together everything we love about classic fried chicken—crisp coating, juicy meat, and bold flavor—without the mess and heaviness of deep-frying. Instead of standing over a pot of hot oil, you can slide a tray into the oven and let the heat do the work while your kitchen fills with the smell of garlic, herbs, and golden breadcrumbs.

Paired with a creamy honey mustard sauce, these chicken strips become a complete comfort meal: savory, crunchy chicken dipped into a tangy-sweet, silky sauce that clings to every bite. It’s the kind of dinner that feels like fast food, but you know exactly what went into it.

What makes this recipe special is its balance between indulgence and simplicity. The chicken is coated in layers—a light flour mixture, a seasoned egg wash, and a crisp crumb coating—that give you that satisfying crunch when you bite in. The oven’s dry heat crisps up the exterior beautifully, especially when you bake the strips on a wire rack so hot air can circulate all around. Inside, the meat stays tender and juicy, thanks to a quick seasoning and gentle cooking.

The creamy honey mustard sauce is the perfect partner. A mix of mustard, honey, and a creamy base, it’s at once sweet, tangy, and savory. The sauce lifts the chicken from “just tasty” to “totally addictive.” It’s also incredibly versatile—you can drizzle it over salads, serve it with roasted vegetables, or use it as a spread in sandwiches and wraps.

Whether you’re feeding kids, hosting friends, or just craving something comforting after a long day, these Oven-Fried Chicken Strips with Creamy Honey Mustard Sauce deliver all the satisfaction of fried chicken with a lighter touch and very little fuss. Once you’ve made them, you’ll likely find yourself adding them to your regular weeknight rotation.

Core Ingredients for Making the Recipe

To make these crispy, oven-fried chicken strips and their creamy honey mustard dipping sauce, you’ll need some basic pantry staples and a few fresh ingredients. Here’s a breakdown of what you’ll use and why it matters.

For the Chicken Strips

Chicken:

1 ½–2 pounds boneless, skinless chicken breasts (or tenderloins), cut into strips

Using chicken breasts or tenderloins keeps the strips lean while still juicy when cooked properly. Cutting them into even strips helps them bake at the same rate.

Flour Coating (First Layer):

½ cup all-purpose flour
1 teaspoon garlic powder
Salt and pepper, to taste

This is your base layer. The flour helps the egg mixture cling to the chicken, and the garlic powder, salt, and pepper start building flavor from the very first step.

Egg Wash (Second Layer):

2 large eggs
2 tablespoons milk (or buttermilk)

The egg wash creates a sticky surface so the crumb coating can hold on tightly and crisp up in the oven. Milk or buttermilk adds a bit of richness.

Crunchy Crumb Coating (Third Layer):

1 ½ cups breadcrumbs (panko works especially well for extra crunch)
½ cup finely crushed cornflakes (optional but highly recommended for extra crispiness)
1 teaspoon paprika (sweet or smoked)
1 teaspoon dried oregano or Italian seasoning
½ teaspoon onion powder
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper

This layer gives your chicken its signature crunch and flavor. The combination of panko and crushed cornflakes creates a light, shattering crust. The paprika and herbs give color and a subtle smokiness.

For Baking:

2–3 tablespoons neutral oil (like canola or vegetable oil) or melted butter, for drizzling or spraying
Non-stick cooking spray (optional, but helpful for getting the coating nicely golden)

A light coating of oil on the crumb mixture and/or the chicken strips helps them crisp and brown in the oven, mimicking the effect of frying without submerging them in oil.

For the Creamy Honey Mustard Sauce

This sauce is a simple stir-together recipe that you can adjust to your taste.

¼ cup mayonnaise
¼ cup Greek yogurt or sour cream
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon yellow mustard (for classic color and mild flavor)
1–2 teaspoons lemon juice or apple cider vinegar (to taste)
¼ teaspoon garlic powder (optional, for extra depth)
Salt and pepper, to taste

The mayonnaise and yogurt form a creamy base, honey brings sweetness, and the two mustards offer both tang and character. A touch of acidity brightens the sauce, while garlic powder, salt, and pepper round out the flavor.

Step-by-Step

Guide to Making the Recipe

Follow these steps to move smoothly from raw chicken to a platter of crunchy oven-fried strips with a luxurious dipping sauce.

1. Prep the Pan and Preheat the Oven

Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper or lightly grease it.
For maximum crispiness, place a wire rack on top of the baking sheet and spray it lightly with cooking spray. The rack allows air to circulate under the chicken strips, helping them crisp up all around.

2. Prepare the Chicken

If using chicken breasts, slice them into strips about 1.5–2 cm (½–¾ inch) thick. Try to keep them roughly the same size so they cook evenly.
Pat the chicken strips dry with paper towels. Removing excess moisture helps the coating stick better and crisp nicely in the oven.

3. Set Up the Breading Station

You’ll use three shallow bowls or dishes: one for the flour mixture, one for the egg wash, and one for the crumb coating.

Flour mixture:
- In the first bowl, combine:
  - ½ cup all-purpose flour
  - 1 teaspoon garlic powder
  - Salt and pepper to taste
- Stir until well mixed.
Egg wash:
- In the second bowl, whisk together:
  - 2 large eggs
  - 2 tablespoons milk or buttermilk
- Beat until smooth and slightly frothy.
Crumb coating:
- In the third bowl, combine:
  - 1 ½ cups breadcrumbs
  - ½ cup crushed cornflakes (if using)
  - 1 teaspoon paprika
  - 1 teaspoon dried oregano or Italian seasoning
  - ½ teaspoon onion powder
  - ½ teaspoon salt
  - ¼ teaspoon black pepper
- Drizzle 1–2 tablespoons of oil or melted butter over the crumb mixture and toss well with a fork. This helps the crumbs bake up golden and crisp instead of dry.

4. Bread the Chicken Strips

Now it’s time to coat the chicken, one piece at a time:

Flour:
- Dredge a chicken strip in the flour mixture, turning to coat all sides.
- Shake off any excess flour so the coating doesn’t become too thick or clumpy.
Egg wash:
- Dip the floured chicken strip into the egg mixture.
- Lift it out, letting any excess egg drip back into the bowl.
Crumb coating:
- Press the chicken strip into the breadcrumb mixture, gently pressing crumbs onto all sides to help them adhere.
- Place the coated strip onto the wire rack on your prepared baking sheet.

Repeat with the remaining chicken pieces, lining them up on the rack with a bit of space between each one so the hot air can circulate freely.

If there’s extra crumb mixture, you can gently sprinkle a little over the strips for even more crunch—but avoid piling it too thickly in any one spot, or it may not crisp properly.

5. Bake the Chicken Strips

Lightly spray the tops of the chicken strips with cooking spray or drizzle a tiny bit of oil over them. This extra step helps create a deeply golden crust.
Place the baking sheet on the middle rack of the oven.
Bake for 18–22 minutes, depending on the thickness of your strips, until:
- The coating is golden brown and crisp, and
- The internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer.

If desired, you can switch the oven to broil for the last 1–2 minutes to deepen the color and crispiness. Just watch closely so the coating doesn’t burn.

6. Make the Creamy Honey Mustard Sauce

While the chicken is baking, prepare the sauce so it’s ready by the time the strips come out of the oven.

In a medium bowl, add:
- ¼ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1–2 teaspoons lemon juice or apple cider vinegar
- ¼ teaspoon garlic powder (optional)
Whisk until the mixture is smooth, creamy, and uniform in color.
Taste and adjust:
- Add more honey if you want it sweeter.
- Add more mustard or lemon juice if you prefer a tangier sauce.
- Season lightly with salt and pepper if needed.
Cover and refrigerate the sauce until serving time. Chilling helps the flavors meld and slightly thickens the texture.

7. Rest and Serve

Once the chicken strips are fully cooked:

Remove the baking sheet from the oven and let the strips rest on the rack for 5 minutes. This allows the juices to settle and the coating to firm up even more.
Transfer the strips to a serving platter.
Serve immediately with a bowl of creamy honey mustard sauce on the side for dipping or drizzling.

Flavor Variations and Creative Twists

One of the best things about oven-fried chicken strips is how easy they are to customize. With a few small changes, you can turn this basic recipe into something new every time you cook it.

Spice It Up

If you like a bit of heat, you can:

Add ¼–½ teaspoon cayenne pepper to the flour mixture or the crumb coating.
Use smoked paprika instead of regular paprika for a deep, smoky flavor.
Sprinkle the finished strips with a pinch of chili flakes right after baking, while they’re still hot.

This turns your chicken strips into a more fiery version that pairs wonderfully with the sweet creaminess of the honey mustard sauce.

Herb Lovers’ Version

For a more herb-forward profile:

Increase the dried oregano and add dried thyme or basil to the crumb mixture.
Toss some freshly chopped parsley or chives over the hot strips just before serving to add color and freshness.

The result is a bright, aromatic crust that works especially well if you serve the chicken as part of a salad or with roasted vegetables.

Crunchy Add-Ins

For extra texture, you can:

Mix grated Parmesan cheese into the crumb coating for a savory, slightly nutty flavor.
Swap some of the breadcrumbs for crushed pretzels to add a salty, rustic crunch.
Use seasoned breadcrumbs instead of plain for extra layers of flavor with minimal effort.

Sauce Twists

The creamy honey mustard sauce is also a playground for flavor:

Add a little hot sauce or a pinch of cayenne for a spicy honey mustard.
Stir in a small amount of finely grated garlic or shallot for a more intense savory note.
Thin it with a splash of milk or water to turn it into a salad dressing for a crispy chicken strip salad.

You can even prepare two versions—one mild and one spicy—to satisfy everyone at the table.

How to Serve

These oven-fried chicken strips are incredibly versatile and can be served in many ways depending on the occasion.

Classic Platter with Dipping Sauce

The simplest serving idea is often the most satisfying:

Arrange the chicken strips on a large platter.
Place a bowl of creamy honey mustard sauce in the center or off to the side.
Add a few lemon wedges and sprinkle with fresh parsley for color.

This is perfect for casual family dinners, game nights, or weekend get-togethers.

Complete Meal with Sides

Turn your chicken strips into a hearty meal by pairing them with:

Oven-baked fries or potato wedges
Coleslaw or a crisp green salad
Steamed or roasted vegetables, like broccoli, carrots, or green beans

Drizzle a bit of the honey mustard sauce over the vegetables or salad to tie the whole plate together.

Wraps and Sandwiches

Leftover strips are fantastic in wraps or sandwiches:

Slice the strips and tuck them into tortillas with lettuce, tomato, and a drizzle of honey mustard sauce.
Build a sandwich with toasted buns, crunchy lettuce, pickles, and extra sauce as a spread.

This is a fun way to repurpose leftovers for lunch the next day.

Party Snacks or Appetizers

For parties or gatherings, you can:

Serve the chicken strips cut into smaller pieces as finger food.
Offer multiple dipping sauces, like barbecue, ranch, and honey mustard, so guests can mix and match.

These bite-sized pieces are easy to eat and always a hit on snack tables.

Tips & Variations

A few simple tips can make the difference between good chicken strips and truly outstanding ones.

Choose Even-Sized Strips

Try to cut the chicken into similarly sized strips so they cook at the same speed. If some are much thicker, they may need extra time, while thin pieces can overcook and dry out.

Don’t Skip Drying the Chicken

Patting the chicken dry before coating helps the flour adhere better and keeps the coating from sliding off. Extra moisture can steam the coating instead of letting it crisp.

Light Pressure on the Crumbs

Press the crumb mixture gently but firmly onto the chicken. You want it to stick well without forming a heavy, thick crust that might turn soggy in the oven.

Use a Wire Rack if Possible

A wire rack lets air circulate around the strips, helping them crisp up underneath rather than sitting in any moisture that collects on the pan. If you don’t have a rack, flip the strips halfway through baking to encourage even browning.

Let Them Rest After Baking

Allowing the strips to rest on the rack for a few minutes after baking helps the coating set and stay crunchy. Cutting or moving them too quickly can cause some of the coating to break off.

Make-Ahead and Freezer Option

You can bread the chicken strips in advance and:

Refrigerate them for a few hours before baking, or
Freeze them on a tray until solid, then transfer to a freezer bag.

Bake straight from frozen, adding a few extra minutes to the cooking time, until they’re golden and cooked through.

Final Thoughts

Oven-Fried Chicken Strips with Creamy Honey Mustard Sauce bring together everything people crave in a comfort meal: crisp, flavorful chicken, a golden crust that gives a satisfying crunch, and a luscious, sweet-tangy sauce that makes every bite memorable.

What makes this recipe especially appealing is how approachable it is. You don’t need special equipment or deep-frying skills—just a baking sheet, a wire rack if you have one, and a handful of familiar ingredients. The three-step coating method might look like an extra effort on paper, but in practice it’s simple and becomes second nature after you’ve done it once or twice.

This is a recipe you can lean on for busy weeknights, casual dinners with friends, or whenever you want something that feels like a treat but doesn’t leave your kitchen smelling like oil. It’s kid-friendly, adult-approved, and endlessly customizable through spices, herbs, and sauce variations.

Most of all, these chicken strips prove that you don’t have to sacrifice crunch or flavor to cook a bit lighter. Baked in the oven instead of fried in a deep pot of oil, they still deliver that deeply satisfying experience that makes “just one more piece” almost irresistible. Pair them with your favorite sides, dip generously in creamy honey mustard, and enjoy a meal that’s comforting, fun, and full of flavor.

FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, you can absolutely use boneless, skinless chicken thighs. They tend to be slightly more forgiving and stay very juicy. Simply trim any excess fat and cut the thighs into strips similar in size to breast strips. Cooking time may be just a bit longer, so always check that the internal temperature reaches 165°F (74°C).

Can I make these in an air fryer instead of the oven?

Yes. To air-fry the chicken strips:

Preheat your air fryer to 375°F (190°C) if your model requires preheating.
Arrange the breaded chicken strips in a single layer in the basket, leaving space between them.
Lightly spray them with cooking spray.
Cook for 10–14 minutes, flipping halfway through, until the strips are golden and cooked through.

You may need to cook in batches depending on the size of your air fryer.

Can I make the honey mustard sauce ahead of time?

Definitely. The sauce actually benefits from some resting time:

Prepare the sauce up to 2–3 days in advance.
Store it in an airtight container in the refrigerator.

The flavors will meld together and the texture may thicken slightly. If it becomes too thick, you can whisk in a teaspoon of water or milk to loosen it before serving.

How should I store and reheat leftover chicken strips?

For leftovers:

Let the strips cool completely.
Store them in an airtight container in the refrigerator for up to 3–4 days.

To reheat and maintain crispiness:

Place the strips on a baking sheet and warm in a 350°F (175°C) oven or air fryer for 8–10 minutes, or until heated through and crisp again.
Avoid microwaving if possible, as it can make the coating soggy.

Can I freeze cooked chicken strips?

Yes. To freeze cooked strips:

Let them cool completely.
Arrange them in a single layer on a baking sheet and freeze until firm.
Transfer to a freezer-safe bag or container and store for up to 2–3 months.

Reheat from frozen in a 375°F (190°C) oven or air fryer until hot and crisp.

Can I lighten up the sauce even more?

If you want a lighter sauce, you can:

Use all Greek yogurt instead of a mix of mayonnaise and yogurt.
Reduce the honey slightly if you prefer less sweetness.
Thin with a splash of water or lemon juice to make it more of a dressing for salads or grain bowls.

You’ll still get the essential honey-mustard flavor, just with less richness and fewer calories.