Part of the Back to School season means schedules. Whether the kids have after school activities or the parents have meetings, dinnertime always seems to be hurried. All this week we are helping you get your dinner on the table fast with quick, easy and delicious dinner recipes that your family with love and you will love the time it saves you.
These Chicken Strips with White BBQ Sauce are a combination of two different recipes, one that we have made several times and love – and the other a new recipe from Hellmann’s.
Let’s chat first about the chicken strips. Similar to the Parmesan Crusted Chicken and the Chicken Nuggets that we have enjoyed many times, this batch is coated in Hellmann’s Mayonnaise and then covered with seasoned bread crumbs.
We have used a variety of bread crumbs in the past including store bought. But this time we used the spices and seasonings that were used on the Chicken Wings – chili powder, sweet paprika, garlic salt, cayenne pepper and ground cumin – giving them an amazing flavor with just a little kick.
And then the White BBQ Sauce – I’ve made many different sauces over the years, but never a White BBQ Sauce. This recipe, made with Hellmann’s Mayonnaise, horseradish, vinegar, lemon and seasonings gives the Chicken Strips the authentic flavor with Southern Barbecue Sauce.
Baking time was only 15 minutes, making this a quick recipe. Here are a few tips to make the process easier…
- Mix the White BBQ Sauce the day before (store in fridge up to 1 week)
- Cut boneless skinless chicken breasts while they are partially frozen, making it easier to cut
- Butterfly the chicken breast to 1) get more chicken from each breast and 2) make the chicken more tender
- Cut each piece of chicken into small strips and then each strip in half, making them cook faster
- Cutting the chicken can be done ahead, stored in the fridge or frozen
- We like buying a large package of chicken, preparing it, then freezing it. Just be sure the chicken is fresh not frozen, re-freezing is not always a good idea.
Chicken Strips with White BBQ Sauce
- Total Time: 25 minutes
Description
Kids will love these chicken strips and Moms will love how easy they are to make. Recipe from PocketChangeGourmet.com
Ingredients
White BBQ Sauce
- 1 cup Hellmann’s Mayonnaise
- 1/2 cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon prepared horseradish
- Zest and juice of 1 lemon
- 1 teaspoon salt
- 1 tablespoon ground pepper
Chicken Strips – you will have leftover bread crumbs, cut recipe in half if you like
- 2 cups bread crumbs
- 2 tablespoons chili powder
- 2 tablespoons sweet paprika
- 1 tablespoon garlic salt
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 4 skinless boneless chicken breast
- 1/2 cup Hellmann’s Mayonnaise
Instructions
Sauce
- Whisk together all ingredients and place in fridge to chill
Chicken
- Preheat oven to 400 degrees, line a cookie sheet with foil and spray with cooking spray
- Butterfly each chicken breast in half, then cut into strips, place in medium bowl
- Add 1/2 cup Hellmann’s and toss to coat
- Combine bread crumbs with seasonings in large bowl
- Add chicken to bread crumb mixture and coat
- Place chicken on prepared cookie sheet
- Bake at 400 degrees for about 15 minutes or until chicken is white and tender
- Serve with White BBQ Sauce and celery sticks
Notes
Sauce can be kept in fridge for up to 1 week, store in airtight container or glass jar
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Follow along as we share Back to School Recipes to make your life easier!
Recipe adapted from Hellmann’s Chicken Wings with White BBQ Sauce
6 Comments
I don’t think I’ve ever heard of white bbq sauce before. Cool idea!
Being allergic to tomatoes, I am eager to try this BBQ sauce!
I’m making these tonight! I’m so excited to see how it comes out. It smells amazing, and the BBQ sauce is tasty!
Oh my goodness! The sound amazing! Definitely trying this chicken recipe in weekend.
I just made the white BBQ sauce and used 1/2 cup of vinegar per instructions. It is running and gross! How much am I supposed to use?
I followed directions for sauce. Really runny is it supposed to be that way?