Lemon Chicken Strips Recipe - Allrecipes.com
Lemon Chicken Strips Recipe
  • READY IN 35 mins

Lemon Chicken Strips

Recipe by  

"A quick and easy family-pleasing dish. Chicken tenders are coated, baked and then served with a mild curry sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
  3. Bake in preheated oven for 15 minutes, turning once.
  4. In a small saucepan over medium-low heat, stir together SPLENDA® Granulated Sweetener, lemon juice, and curry powder, stirring until sweetener dissolves, about 5 minutes.
  5. Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.
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Footnotes

  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 4 oz prepared chicken tenders
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Reviews More Reviews

Most Helpful Positive Review
Jul 14, 2010

I like the flavor of the recipe but made a few changes. I mixed the sauce with 1/4 cup sugar, 1/2 Lemon juice, and the 1 teaspoon Curry power and then brought to a boil. I thickened the sauce with some corn starch and served it on the side. The next time I wouldn't bother with the dreading and I would just pan sear the chicken breast with a little lemon pepper seasoning and olive oil. Served it with Long grain brown rice and it was tasty.

 
Most Helpful Critical Review
Jul 06, 2011

This is VERY lemony. The chicken and sauce were good but the sauce did not glaze the chicken, it's too thin. Using Splenda left an awful fake aftertaste. My family didn't seem to notice too much. I would make this again but I would use sugar and maybe even add 1/2 a teaspoon of corn starch to thicken the sauce so that it coats the chicken better.

 
Mar 16, 2010

Pretty tasty. I used panko crumbs on the chicken because I like the crunch. After I made the sauce, I sauted up some onions, snow peas and water chestnuts and added them to the sauce. I served this over shirataki noodles. The lemon was a bit strong for me so i added a dash of teriyaki sauce and some red pepper flakes for heat.

 
Jan 19, 2010

My family really liked this. It was really easy, which is a big plus for me. The chicken was sweet and flavorful, and the curry was not too strong to be overpowering. I used regular sugar, because we didn't have Splenda, but I will buy some for the future times we have this for dinner. Thanks!

 
Nov 22, 2010

These are really good! The first time I made them as chicken strips and the second time I did full chicken breasts. That worked just as well! This goes really well with brown rice.

 
Feb 16, 2010

Great recipe! Easy and it was loved my all in the household. Added it to our monthly rotation! Thanks!

 
May 25, 2011

This was yummy! I used brown sugar instead of sweetener though. Nice and flavourful and creamy.

 
Jul 15, 2010

my husband and I loved it, the kids were not so sure, but I modified some. I did not have enough lemon juice, so I used half citrus pop. The kids usually like anything with the sauce separate and they don't like to dip, so I think they'll grow to love it in time. The neighbor's kids loved it. So 5 stars from us for a yummi treat.

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 578 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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