Melissa Sperka Recipe

Honey Nut Chicken Strips

By Melissa Sperka MelissasSouthernStyleKitchen

Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:

Melissa's Story

This recipe evolved out of a need one evening. My son wanted chicken strips for dinner, but, alas, I didn't have any on hand. So, to the pantry I went and discovered I did indeed have the ingredients to put together a yummy sweet & salty coating for chicken breasts. Voila, these honey nut chicken strips were born!


1 1/2 lb
boneless skinless chicken breasts or tenders
2 c
honey nut cereal [i used honey nut chex]
1 c
french fried onions [i used fresh gourmet garlic pepper]
2/3 c
honey mustard plus additional for dipping
3-4 Tbsp
melted butter or margarine
Find more recipes at
salt & pepper to taste

Directions Step-By-Step

Preheat the oven to 375 degrees and line a baking sheet with aluminum foil. Spray the foil with cooking spray and set aside. Crush the cereal and french fried onions together. Cut the chicken breasts into strips, making sure to keep the strips as uniform as possible in size. I actually prefer to do this when the chicken is slightly frozen. After cutting, and for easy clean-up, I lay the chicken strips on a piece of aluminum foil.
Season the chicken strips with salt and pepper. Pour 2/3 cup of honey mustard into a bowl. Using a pastry brush, brush each chicken strip with the honey mustard. Discard any remaining honey mustard after brushing the raw chicken. Pour the crushed cereal and french fried onions onto a plate, then roll each strip in the crumbs coating evenly on all sides.
Place the strips onto the prepared baking sheet and drizzle with melted butter/margarine. Sprinkle with paprika for a little color. Place the strips into the oven.
Bake at 375 degrees for 19-20 minutes or until golden and crispy. Serve with additional honey mustard on the side for dipping. Yield: 12-14 strips

Cook's note:
For appetizers, cut into bite sized chunks and bake for 14-15 minutes. Serve with toothpicks for easy dipping.

About this Recipe