Prepare baked chicken strips by cutting, dredging, and arranging the individual strips onto a greased baking or cookie sheet. The chicken is then placed into an oven preheated to 375 degrees Fahrenheit, and allowed to cook for 10 to 12 minutes, or until it has achieved the correct temperature.
The chicken strips should be cut from boneless, skinless chicken breasts into pieces about 1 inch wide. It is important that all strips be as close to uniform in size as possible; otherwise, they tend to cook unevenly. Longer portions of the breast can be cut in half if necessary. After cutting, the chicken is dipped into an egg-wash, a mixture of several eggs beaten into liquid form, then transferred into the breading to be coated thoroughly on each side. The cook can use either broken crackers or prepared bread crumbs, such as regular, Italian or Panko styles. For extra flavor, one can also add Parmesan cheese to the egg-wash or additional herbs to the breading.
After cooking for 10 to 12 minutes, check the chicken for doneness. For example, by this point, the chicken should have a nice, golden brown color on the outside. Juices running from chicken should be clear. To be extra safe, the cook can take a knife and make a thin slit in the thickest part of the biggest piece, making sure there is no trace of pink inside. If using a thermometer, proper finished temperature for poultry is 165 degrees Fahrenheit, according to FoodSafety.gov.