Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!
Do you like chicken strips? We do, so today I want to share an easy recipe for making TexMex seasoned chicken strips! I also share how to make a “regular” version AND a “gluten-free” version, so everyone can be satisfied.
This truly is a simple dish to prepare… slice chicken breasts, coat chicken with egg and a Southwestern spice mix (really simple), then bake until done! TexMex chicken strips have wonderful flavor, and kids of all ages can enjoy them. Here’s how to make them.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Slice And Season The Chicken
Lightly pat one pound of chicken breasts dry (approximately 2 large chicken breasts). Slice the chicken breasts into 1-2″ wide, long strips, then set them aside. NOTE: If you already have chicken breast tenderloins, by all means use them instead!
Prepare The Seasoning Mix For Gluten-Free Option
If you’re making the TexMex Chicken Strips gluten-free, place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.
Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.
Dip the chicken strips, one at a time, into the beaten egg mixture, coating all sides. Let excess liquid drip back into the bowl.
Lay the coated chicken strip into the spice mix, and drag and turn it until all sides are covered. Place the seasoned strip onto a baking sheet (ungreased or lined with parchment paper).
Repeat this process until all the chicken strips are coated and on the baking sheet. Bake at 375°F for 20-25 minutes, or until the chicken strips reach an internal temperature of 165°F.
Making Seasoning Mix (For Regular Version)
For the regular version of the seasoning mix, substitute all purpose flour for the almond flour. Use all other spice ingredients as written. The only change needed is to swap out the flour!
Follow all other instructions (as written above): dip chicken in egg mixture, then fully coat in spice mix. Place chicken strips on a baking sheet (ungreased or parchment-paper lined). Bake at 375°F. for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
Time To Enjoy Some TexMex Chicken Strips!
When the TexMex Chicken Strips are fully cooked, transfer them to a wire rack to cool for one minute. This helps the internal juices re-distribute in the meat.
Serve the chicken strips hot, just the way they are OR with a favorite dipping sauce! We also like them served with roasted sweet potato fries or French fries on the side.
Whether you make your the chicken regular or gluten-free, I’m pretty sure you’ll enjoy these tasty TexMex Chicken Strips!
I hope you have the chance to try this recipe, and trust you’ll enjoy it! Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!
Looking For More CHICKEN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of recipes featuring chicken for you to check out, including:
- Asian Lemon Chicken Strips
- Chicken Cutlets In Pan Sauce
- Easy Baked BBQ Chicken
- Creamy Chicken Primavera
- Crunchy Buttermilk Fried Chicken
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Recipe adapted from: The digital magazine “LiveSmart”, volume 1, page 36 via: isabeldprice.com
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make TexMex Chicken Strips for an easy meal! Recipe includes instructions and ingredient list for 2 prep options: regular OR gluten-free!
- 1 pound boneless, skinless chicken breasts approx. 2 large
- 1 cup almond flour (for gluten-free version) **use all purpose flour for regular version**
- 2 Tablespoons yellow cornmeal
- 1½ teaspoons paprika
- ¾ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 large eggs lightly beaten
Preheat oven to 375℉.
Lightly pat chicken breasts dry. Slice chicken into 1-2" wide, long strips; set aside.
Gluten-free?: Place almond flour, cornmeal, paprika, cumin, garlic powder, cayenne pepper, chili powder, salt and pepper in a bowl. Stir to combine.
Regular version?: Use all purpose flour instead of almond flour.
Lightly beat two eggs, and place them in a separate bowl. Place the egg bowl next to the spice mix bowl, for dipping the chicken easily.
Lightly beat eggs in a separate bowl. Place egg bowl next to the spice mix bowl, for dipping chicken easily.
Dip chicken strips, one at a time, into egg mixture, coating all sides. Let excess liquid drip back into the bowl. Lay coated chicken strip in the spice mix, turning it until all sides are covered. Place seasoned strip on a baking sheet (ungreased or lined with parchment paper). Repeat until all chicken strips are done.
Bake at 375°F for 20-25 minutes, or until chicken reaches an internal temperature of 165°F.
Transfer chicken to a wire rack to cool for one minute (helps the internal juices re-distribute in the meat). Serve the chicken strips hot, just the way they are, OR with a favorite dipping sauce! Enjoy!
Note: The caloric calculation shown was made using almond flour. The caloric calculation if using all purpose flour averages out to 305 calories per serving (¼ of the total amount of chicken strips).