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Sweet and Spicy Chicken Strips

Sweet and Spicy Chicken Strips

These baked chicken strips are high in fiber and fully of heart healthy fats. When you pair these crispy strips with a sweet sauce with a kick you definitely won’t miss the deep fryer!

Serves: 4 (Serving= 4 strips plus 2 Tablespoons of sauce)



  • Cooking spray
  • 2 cups toasted wheat squares cereal (like Chex®)
  • 3/4 cup pecans
  • 2 teaspoons chili powder
  • ½ teaspoon cayenne pepper
  • 4 – 4 ounce boneless, skinless chicken breasts, raw
  • ½ cup egg substitute

Dipping Sauce

  • 1/3 cup reduced sugar strawberry fruit spread
  • 1 jalapeno pepper, chopped
  • 2 Tablespoons Dijon mustard


  1. Preheat oven to 375 degrees Fahrenheit. Spray a baking sheet with cooking spray.
  2. In a food processor, place cereal, pecans, chili powder and cayenne pepper. Process until consistency of bread crumbs.
  3. Cut chicken breasts into strips, each breast should yield ~4 strips.
  4. Pour wheat crumb mixture onto a plate. On a separate plate pour egg substitute. Dip each chicken strip in egg substitute and then into breading mixture. Place each strip on baking sheet. Bake chicken strips for 8-10 minutes or until fully cooked.
  5. For dipping sauce, mix all ingredients together with a fork in small bowl.


To make bariatric diet friendly:

  • Reduce serving size by half.
  • Bariatric nutrition information (2 strips with 1 tablespoon sauce, makes 8 servings): Calories 217, Total Fat 8.5g, Sat Fat 1g, Sodium 270mg, Total Carbohydrate 15.5g, Fiber 3g, Protein 15.5g