The keys to good oven-baked chicken strips are in the spices and application. Other than that, it's time.
We have these when we have appetizer nights, and usually serve them with ranch dressing.
All you need:
Two large boneless skinless chicken breasts
A large ziploc bag
1/2 t. cayenne pepper
1/2 t. garlic salt
1 t. kosher salt
1/2-1 t. black pepper
1/2 t. white pepper
a sharp knife or kitchen shears
8 oz. low-fat buttermilk
1-2 cups Italian bread crumbs
All you need to do:
Dry chicken well with paper towels. Cut into 1 to 2-in. strips against the grain with a sharp knife or kitchen shears.
Add 8 oz. buttermilk, and refrigerate for at least an hour.
Heat oven to 400 degrees.
Take chicken out of fridge. Line a cookie sheet or two with parchment paper. Pour one cup of breadcrumbs into a shallow bowl.
Using a tongs, take a piece of chicken out of the bag. Dredge it into the crumbs, making sure all sides are covered well. Place onto parchment covered cookie sheet. Repeat with remaining pieces.
Bake for 26-28 min., making sure to rotate sheets half-way through. Let cool five minutes. Serve with ranch dressing.